Summary

Ingredients

• 2 cucumber (s) (approx. 800 - 1000 g) or stewed cucumber
• 500 g round beef
• 1 bunch dill, fresher, finely chopped
• 1 medium onion (s)
• 1 clove garlic
• 500 g tomatoes, chunky canned or fresh, peeled and chopped
• tomato paste
• vegetable broth (approx. 300 - 500 ml)
• 1 tablespoon sour cream or crème fraîche
• salt and pepper
• sugar
• some vinegar
• Cayenne pepper
• 2 chilli pepper (s), dried, possibly
• oil for frying

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Instructions

1. Halve the lettuce or stewed cucumber lengthways and remove the seeds, cut the halves into pieces approx. 1 cm wide. Peel and dice the onions, peel off the garlic and also chop very finely.
2. Fry the minced meat together with the garlic and onions in oil. When the meat has turned gray, add the sliced cucumber and fry for about 5 minutes. During the last 2 minutes, add some tomato paste and let it sweat with it (this is the place where I add 1 - 2 whole dried chili peppers, which I later fish out again).
3. Now deglaze with the chunky tomatoes and the vegetable stock (I always add enough stock to cover everything but not get too thin - if necessary, use more tomato paste to thicken). Let everything stew together for approx. 20-30 minutes, the cucumbers should be translucent, then they are good.
4. Season to taste with salt, pepper, possibly cayenne pepper and sugar. Add the dill and add a small to large dash of vinegar, depending on your taste. You should be able to taste the sour taste, but neither should it cover everything.
5. If you like, you can stir in a dollop of sour cream or crème fraîche, but I don`t do it on hot days.
6. Serve with boiled potatoes.