Fried Potatoes with Official Badge

Summary

Prep Time	25 mins
Cook Time	1 hr
Total Time	1 hr 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Finely dice the bacon and onions. Finely grind the caraway seeds using a mortar or have ground caraway seeds ready. Heat a little of the butter with the oil in a roasting pan and sear the minced meat over a high heat for 4 - 5 minutes, then season with salt and pepper. Now add the diced bacon and onion and continue frying for 4 - 5 minutes. Now stir in the tomato paste and the ground caraway seeds and fry for about 30 seconds. Then deglaze everything with the stock and the water and simmer for 50 - 60 minutes without the lid. Add the bay leaf 20 minutes before the end of the cooking time.
In the meantime, wash the potatoes thoroughly and cook them with their skins in plenty of salted water for about 18 minutes so that they are still slightly firm to the bite. Then pour into a sieve and allow to evaporate. Peel the potatoes while they are still warm.
Now wash the parsley and shake dry. Then pluck the leaves off and chop finely. Cut the cucumber lengthways into thin slices. Heat the remaining butter in a pan and fry the peeled potatoes until golden brown, lightly salt.
To serve, place some of the minced meat sticks on a deep plate, add the fried potatoes and garnish with parsley and the cucumber.
Tip: especially fresh with sour cucumbers.

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