Cucumber Stuffed
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium cucumber (s)
- 150 g minced meat, mixed
- 1 egg (s)
- 30 g breadcrumbs
- 1 small onion (s)
- 1 pinch (s) salt
- 1 pinch (s) pepper, from the mill
- 25 g bacon
- liters ⅛ water
- 1 tablespoon white wine vinegar
- 1 pinch (s) sugar
- 1 tablespoon cornstarch
- 3 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Wash, peel and halve the cucumbers and scrape out the seeds.
- Knead the minced meat with the beaten egg, the breadcrumbs and the peeled, grated onion, season with salt and pepper and carefully pour into the cucumber. Place the cucumber halves on top of each other and wrap them with twine.
- Sauté the chopped bacon in the casserole and place the cucumbers in it. Pour in the boiling water, add the vinegar, a little salt and sugar. Bring to the boil, then cover and cook slowly for 25 minutes over reduced heat. Take out the cucumbers and tie them up.
- Whisk together the cornstarch and cream, thicken the sauce with it and season to taste. Serve the cucumbers in the sauce.
- Tip: A hearty meal with rice, mashed potatoes or mashed potatoes.
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