Summary

Ingredients

• 800 g potato (s)
• 2 slices meat loaf, approx. 400 g
• 450 g mushrooms
• 1 large onion (s)
• 2 tablespoons oil
• 1 tablespoon flour
• 250 ml milk or water
• 1 tablespoon vegetable stock, instant
• some parsley, chopped
• 150 g pickles (herkins)
• 2 tablespoon mustard, medium-spicy (also grainy)
• salt
• Pepper, black

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Instructions

1. Peel and wash the potatoes and cook in salted water for about 20 minutes.
2. Cut the meat loaf into strips. Clean larger mushrooms and cut in half. Peel and halve the onion and cut into thin slices.
3. Heat the oil in a large pan. Fry the Leberkäse all over, then remove. Add the mushrooms and onions and fry in the frying oil. Dust with flour and sauté briefly. Deglaze with 250 ml milk or water while stirring. Bring to the boil and stir in the vegetable stock. Let simmer for about 5 minutes.
4. Wash and finely chop the parsley. Drain the cucumbers, collecting 1-2 tablespoons of the stock. Cut two of the cucumbers lengthways for garnish, slice the rest across. Drain the potatoes and let them evaporate briefly. Stir the mustard into the sauce. Now add the sliced cucumber and meat loaf and fold in. Season to taste with salt, pepper and cucumber stock.
5. Serve with the potatoes and sprinkle with parsley. Place the cucumber halved lengthways on the plate as a garnish and serve immediately.