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This Cucumber Stew is a family classic from my childhood which I still love and cook to this day and my husband and kids love it just as much. Give it a try, you won’t regret it!
Ingredients
- 500 g Ground Beef (preferred grass-fed) about 1 lbs
- 1 Onion, medium size, diced
- 2-3 Tbsp. Tomatoe Paste
- 2 English Cucumbers
- 2-3 Tomatoes
- 1 bundle Parsley
- 3 Tbsp. Olive Oil
- some Salt
- some Pepper
- some Italian Herbs
- some Paprika
- some Steak Seasoning
- a little Cayenne Pepper
- 4 Tbsp. Sour Cream (optional)
Instructions
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Season the Ground Beef with Salt, Pepper and Steak Seasoning and set aside.
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Peel and cut the length of the cucumber and then cut into smaller pieces.
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Cut the tomatoes in fourth, remove the green part and slice each piece one more time before cutting into smaller pieces.
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Heat the Oil in a large pot.
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Fry the Ground Beef in the oil until it is almost done, then add the onions and fry for three more minutes.
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Add the Tomatoes and the Cucumbers and stir.
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Season with some Salt, add a lid and let cook for a couple of minutes.
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Open the lid and check if the vegetables released enough liquid – if not, add some water or broth.
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Let cook with a lid on for about 20 minutes, stirring in-between and check the liquid.
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Season with the Salt, Pepper, Paprika, Italian Herbs and a little Cayenne Pepper to your liking.
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If there is much acid in the stew, add some Tbsp. of Sour Cream, then add more spices.
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Cut the Parsley and add it to the stew right before you serve it.
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Serve with rice or potatoes or with a slice of bread.
