Schmorgurken mit Hackfleisch, einfach lecker

Hello everyone, nice to have you back again. Today I would like to conjure up a dish with you from this gherkin, namely gherkin with minced meat. And how we do it together now, we go through piece by piece. First, I have already put potatoes on here, because we have salted potatoes for that. Then we turn on the pan, it always takes a moment for it to get hot. I also have a tablespoon of oil in the pan. And while that gets hot, we'll start working on the gherkin. And as always, when we process a gherkin from the garden, first try a little bit to see if it contains bitter substances. That's not the case, so we can process it with confidence. Of course we need the gherkin without the shell. My chickens are happy about that again. Simon can show you the peels in parallel, which I have prepared here. On the one hand, I have already chopped a shallot here. Next to it I have half a teaspoon of mustard seeds and a little bit of fresh cream. And here in the measuring cup I still have vegetable broth with my own vegetable broth powder. And as always, you can find the exact quantities in the video description below. Then we cut the gherkin in the middle. We still have to get the cores out. The recipe could of course also be made with snake gherkins, that works the same way. However, the peel gherkins have more meat and fewer cores and are a bit firmer. But it also works with snake gherkins. What are snake gherkins? Are they salad gherkins? Yes, snake gherkins are also called salad gherkins. I didn't even know that. Yes, the potatoes are already cooking over there, that's nice. Then we'll have everything ready together afterwards. Then let's see what the pan is doing. Yes, it's already got temperature. That means now we put the minced meat in the pan and fry it until it's hot. It should be nice and crumbly. Then it can continue to fry. And now we take the gherkins and cut them into bite-sized pieces. Normally I don't even take a board. Normally I always take it out by hand. I just wanted to work properly with the board for the camera, but that's actually much faster for me. So, the gherkins are prepared. Then let's have a look at the mince. Always make the large pieces a little smaller with the pan turner. It can be crumbly. Okay, the mince has been frying long enough. Now I'm going to pour it into the bowl. And that's exactly why I love Hoffmann's pans so much. Look at that. Minced meat fried in it. No traces. Then, next, a little oil in the pan again. Then come the shallots. If you don't have shallots, you can also take onions as normal. I'll leave them alone in the middle for a moment. You see, they're already getting a little bit of color. At this point I'm going to throw in the cucumbers. And let the whole thing fry up nicely. So, at this point I'll put the minced meat back in. Then the mustard seeds come in. They give a really great taste. By the way, if you have a jar of pickled cucumbers or pickled cucumbers in the refrigerator and have the mustard seeds in it at the bottom, you can also take them. They also have the taste of all the spices and they have already swollen up. That works great, too. In the classic recipe for pickled cucumbers, there is no minced meat in it. But then my husband always makes me a little stressed. Because without meat, I would eat the pickled cucumbers even without the meat with salted potatoes. But my husband is missing something. And that's why I make the combination that the minced meat is in it. By the way, it tastes delicious, too. Then let's pour in our broth. Now reduce the heat a bit and put the lid on. And the whole thing now has to simmer very slowly with the lid closed for 15 minutes. So really reduce the flame. It just has to be cooked now. There are still four minutes left. That means it has already been simmering for 11 minutes. At this point I'll take salt and pepper. Then I have some fresh cream here. Fresh, in my case, chopped frozen from last year. Because dill must not be missing in here. And then we let it simmer open for the last few minutes. And taste again whether salt and pepper are enough. And what is also really delicious, if you don't have to pay attention to the calories, you can add a little more fresh cream. But of course you can also do without it. But I would like to have it. And now I'll just get a spoonful of fresh cream. And you see, I mean a generous spoon. Instead of fresh cream, of course, you can also use sour cream. Sour cream has a little less fat and also adds a little acid. So yes, I think it's especially creamy and delicious if there's a little more fresh cream or sour cream in there. But it's not a must. A little salt can still go in. And also a little pepper. Is my grinder empty? Yes, I think it's empty. Then we just take the ground pepper. And now, of course, everyone is a little different in terms of taste. I like it when the cucumber still has a little bite. Others like them completely soft-cooked. Everyone has to decide for themselves how long to let it simmer. Or not. And the question is guaranteed to come up again, can you cook it? Because of the dairy products, i.e. cream and creme fraiche, you can't cook it like that. I've never tried it without the dairy products either. But the fried chicken, onions and also the cucumbers, if you want to cook it, that would be 90 minutes at 100 degrees. I can't imagine that the consistency will still fit afterwards. If you like to try it out, feel free to do so. And feel free to leave a feedback in the comments on how it went. But I just like to enjoy it in the season when we have the cucumbers fresh from the garden. But if someone likes to try it out, feel free to do so. And I would be happy about a feedback. And now from a slightly larger cucumber, two salad or snake cucumbers would mean. Two cucumbers, if you buy them on the market, if you don't have them in the garden, a piece of 30, 40, 45 cents or maybe 50. What was it? 400 grams of beef mince. With potatoes as a side dish, I get at least three people full. Actually, it's for four, so three to four people should be full of it. If there is a side dish accordingly, such as the salted potatoes. And although I already have cucumbers in here, I still like to have salad with me. As much ballast as possible. Not only the vegetables in here, but also a salad. But everyone as he likes. And for me they already taste good. But even better with a salad and salted potatoes. So, we turn off the stove and finish the first plate. Because that's our dinner today. So, nice potatoes on it. And then some more cucumber. And then my husband is also happy because he has his meat with him. A few more cucumbers on it. Okay. For the eye, a little fresh dill over it. And the dinner is ready. 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