For the first time: Schmorgurken! Schmorgurkenpfanne with minced meat, sour cream and mustard

Yeah, I did not have to be 31 years old to eat a real cucumber for the first time. I do not know why. At home, they did not exist before and here in Cologne, I honestly never heard them anywhere consciously. Is there any smuggling here in the region?
At least I had to drive to Munich and walk across the Viktualienmarkt to meet a farmer's wife and her smugglers. Madness. I carted them home in the car and prepared them as a starter recipe. This is not very regional, but we are also just behind the season, so it does not matter anyway.

Sweet pickles are pure open-air cucumbers and are only harvested between July and the end of September. The farmer's wife told me. You should not really taste raw either, but you can also prepare casserole dishes with normal cucumbers if you do not get spotted cucumbers. And a few of them are now also available from the region.
The recipe, which I chose as a starter recipe have, is from the site and has already a round through the blogs behind. But since I have never actually tried warm cucumber (except perhaps lukewarm in potato salad) and did not know how Schmorgurke tastes, a simple recipe had to be made for safety. Anyway, mincemeat is always going on anyway, Schmand makes this simple pan dish pretty creamy and the rustic, coarse-grained mustard also makes for a great spicy taste. So you can not do much wrong with that. And what should I say. It tastes like cucumber! And really delicious. It is not a culinary challenge or a masterpiece, but a great, honest and delicious recipe for the busy after-work kitchen. And since it is obviously not so easy to get cuddly cucumbers here, next time I will try alternative cucumbers as an alternative next year.

Schmorgurkenpfanne with minced meat, sour cream and mustard

for 2-3 servings

changes to an idea of ​​


1 medium sized cucumber (about 700 g)
1 onion
350 g mixed organic minced meat
200 ml vegetable stock (homemade or organic)
150 g Schmand
some stalks of fresh dill
2 tablespoons of granular mustard
1 pinch of sugar
sea salt and freshly ground black pepper
Sunflower oil for frying


Peel the cucumber and cut off the ends. Halve the cucumber lengthwise and scrape the core casing off with a spoon. Cut the pieces in half lengthwise, then cut into slices.
Peel and finely chop the onion.

Heat some oil in a large pan and sauté the onion cubes glassy, ​​then add the minced meat and add Fry medium heat all around crumbly.
Take the minced meat out of the pan and put it aside.Add the minced meat and add the vegetable stock. Let the mixture simmer gently over low heat for about 10 minutes.
In the meantime, stir the sour cream until smooth. Pick some dill stalks, finely chop and stir in the sour cream.

Turn down the heat, then stir in the dill (maybe 1-2 to serve) with the mustard and a pinch of sugar and mix Season with salt and pepper. Do not boil again, so that the mass does not clot. Serve immediately with rice and fresh dill.