Grandma’s Secret: German Fried Cucumber Skillet Recipe
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. When it comes to summer comfort food, nothing beats a dish that’s been passed down through generations. Today, I’m excited to share Grandma’s secret recipe for German fried cucumber and minced meat. The fresh cucumber, hearty minced meat and crème fraîche create a delicious stew that is perfect for a quick weeknight dinner or a cosy weekend meal. This recipe is both simple and satisfying, perfect for enjoying with a side of potatoes or white rice! How to Prepare a Cucumber for Frying Selecting the Right Cucumber If you live in Germany, look for “Schmorgurke” when preparing this dish. They are easy to identify because they are shorter and thicker than English cucumbers, with harder, slightly yellowish-green skin. Schmorgurken also have a lower water content and a stronger flavour than salad cucumbers. If you cannot find Schmorgurke, you can use a regular English cucumber instead. While regular cucumbers release more water when frying, extending the frying time will help evaporate the excess moisture, ensuring the perfect consistency of the stew. I also advice to salt the cucumber with half teaspoon of salt right after cutting it. Before frying make sure you drain the cucumber properly! Slicing Techniques for Optimal Frying It doesn’t matter which cucumber you choose; the first step is to wash it. Hold the cucumber under running water to remove any dirt and surface residues. After washing, pat it dry with a clean towel. I recommend peeling the cucumber before frying because the skin can remain tough even after cooking. You want the cucumber to be tender for this dish! Peeling it allows the cucumber slices to absorb spices and meat juices better, enriching the flavour of the dish. Before peeling, cut off both ends of the cucumber and use a regular vegetable peeler or a double peeler (which I also use for white asparagus) to remove the skin. Next, cut the cucumber in half lengthwise and remove the seeds. This step is significant for achieving the perfect consistency, as cucumber seeds contain a considerable amount of water. Removing the seeds ensures that the cucumbers won’t become mushy during cooking. Finally, cut the cucumber halves into 5mm wide slices. To remove excess water from the cucumbers make sure you add a pinch of salt to the cucumber slices. The water will draw add the moisture. Don’t forget to drain the cucumber before adding it to the pan! The Choice of the Meat Types of Minced Meat to Use In this particular dish I use beef mince, as it’s leaner and stronger intaste! Replacing Minced Meat with Bacon In some traditional German fried cucumber recipes, bacon is used instead of minced meat. Adding a few smoked bacon cubes enhances the flavour without overpowering the dish. If you choose to substitute mince with bacon, use 100 grams of bacon cubes and add one extra cucumber to ensure there is enough stew for everyone. How to Fry a Cucumber The Best Cooking Oils The guideline is simple: the less flavour, the better! If you choose one of the following options, you’re on the right track: Butter or Butterschmalz (clarified butter): This is the most authentic choice. It imparts a rich, slightly nutty flavour and is very common in German kitchens.Neutral vegetable oils (such as sunflower or rapeseed oil): These oils are widely used in modern cooking because they don’t overpower other flavours and have a higher smoke point. Butter or Butterschmalz (clarified butter): This is the most authentic choice. It imparts a rich, slightly nutty flavour and is very common in German kitchens. Neutral vegetable oils (such as sunflower or rapeseed oil): These oils are widely used in modern cooking because they don’t overpower other flavours and have a higher smoke point. Frying Temperature and Timing Heat the fat in a pan to medium-high. Arrange the cucumber slices in a single layer and fry for 4 to 5 minutes, stirring occasionally, until they are golden and tender but not mushy. Do not overcrowd the pan; otherwise, the cucumbers will release too much liquid instead of browning nicely. Crème fraîche, sour cream or yoghurt? Although crème fraîche, sour cream, and yoghurt are all products of milk fermentation, they differ in taste and texture. Crème fraîche (my recommendation for this dish) is made from rich cream and is high in fat, resulting in a less tangy flavour and a thick consistency, making it perfect for stews. Additionally, crème fraîche can be heated to higher temperatures without curdling, unlike sour cream or yoghurt. Sour cream and yoghurt have lower fat content and a tangier flavour. If you’re choosing between the two, go for the one with a higher fat content (ideally above 10%). Use yoghurt if you want to prepare a low-fat dish. Just keep in mind to avoid temperatures above 125°F (53°C), as higher temperatures not only can cause the yoghurt to separate into curds but also kill live probiotic cultures. Spices and Herbs Choosing the right spices and herbs for German dishes is simple. With just salt, pepper, caraway, mustard and fresh dill or chives, you’re all set. Perfect Side Dishes Boiled potatoes are the easiest and most traditional option. However, you don’t have to limit yourself to that; you can also choose mashed potatoes or croquettes. If you prefer something other than potatoes, consider white rice, like jasmine or basmati, as it pairs well with the dish as well! German Fried Cucumber - Vegeterian Delight A few years ago, I shared a recipe for Vegetarian Fried Cucumber, in which I omitted all the meat. The resulting fried cucumber stew is still rich in flavour, and to be honest, this remains my favourite fried cucumber recipe to date! Substitutes for Minced Meat There are many substitutes for beef mince available in supermarkets. You can choose options made from soy, rice, fava beans, or pea protein, as well as wheat gluten. If you prefer to use whole foods instead, consider milder-flavoured options like chickpeas or white beans. Storage & Reheating Store German Fried Cucumber Stew for 4-5 days in the refrigerator. Freeze the dish for up to 6 months. Reheat slowly on medium-low heat in the pan. Other German Summer Dishes Vegetarian Braised CucumberGerman Quark Dip – 3 Quick and Healthy RecipesGerman Fried Cabbage NoodlesGerman Noodle Salad – The Best German Pasta Salad RecipeTraditional German Matjes Herring in a Cream Sauce Vegetarian Braised Cucumber German Quark Dip – 3 Quick and Healthy Recipes German Fried Cabbage Noodles German Noodle Salad – The Best German Pasta Salad Recipe Traditional German Matjes Herring in a Cream Sauce German Fried Cucumber & Minced Meat Skillet This hearty recipe combines the delicious taste of German fried cucumber with the comfort of minced meat and crème fraîche, creating a meal that’s both satisfying and full of flavour. No ratings yet Prep Time 10 minutes Cook Time 15 minutes Course Main Course Cuisine German Servings 4 people Calories 589 kcal EQUIPMENT Pan with a Lid INGREDIENTS 1 medium onion2 English cucumbers20 gram butter500 grams minced beef200 Milliliter beef broth2 tablespoons mustard200 g crème fraîchesaltpepperground caraway seeds optionaldill optionalfresh chives optional 1 medium onion 2 English cucumbers 20 gram butter 500 grams minced beef 200 Milliliter beef broth 2 tablespoons mustard 200 g crème fraîche salt pepper ground caraway seeds optional dill optional fresh chives optional INSTRUCTIONS Prepare Fresh Ingredients Wash and peel the English cucumbers. First, cut them in half and then, remove the cucumber seeds with a teaspoon.Cut the cucumber halves into 5mm (0,2 inch) wide half moons. Add pinch of salt and set them aside.Peel and chop the onion finely. Wash and peel the English cucumbers. First, cut them in half and then, remove the cucumber seeds with a teaspoon. Wash and peel the English cucumbers. First, cut them in half and then, remove the cucumber seeds with a teaspoon. Cut the cucumber halves into 5mm (0,2 inch) wide half moons. Add pinch of salt and set them aside. Cut the cucumber halves into 5mm (0,2 inch) wide half moons. Add pinch of salt and set them aside. Peel and chop the onion finely. Peel and chop the onion finely. Frying In a large frying pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.Increase the heat to medium-high and add the minced beef. Cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes.Drain excess water from the cucumbers. Stir in the mustard, cucumbers, beef broth and creme fraiche, then season with salt and pepper.Cover the pan with a lid, reduce the heat to medium-low and simmer for 10 minutes. In the meantime, chop finely fresh herbs.Correct seasoning and thicken the sauce to your liking.Serve hot with fresh herbs on top. In a large frying pan, melt the butter over medium heat. In a large frying pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the chopped onion and sauté until translucent, about 3-4 minutes. Increase the heat to medium-high and add the minced beef. Cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes. Increase the heat to medium-high and add the minced beef. Cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes. Drain excess water from the cucumbers. Drain excess water from the cucumbers. Stir in the mustard, cucumbers, beef broth and creme fraiche, then season with salt and pepper. Stir in the mustard, cucumbers, beef broth and creme fraiche, then season with salt and pepper. Cover the pan with a lid, reduce the heat to medium-low and simmer for 10 minutes. Cover the pan with a lid, reduce the heat to medium-low and simmer for 10 minutes. In the meantime, chop finely fresh herbs. In the meantime, chop finely fresh herbs. Correct seasoning and thicken the sauce to your liking. Correct seasoning and thicken the sauce to your liking. Serve hot with fresh herbs on top. Serve hot with fresh herbs on top. NOTES Serve the dish with boiled potatoes, mashed potatoes, croquettes or white rice. Leave out the meat for the vegetarian version. Check out this recipe here. Store the stew in the fridge for 3-4 days. NUTRITION Calories: 589kcalCarbohydrates: 13gProtein: 26gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 159mgSodium: 235mgPotassium: 736mgFiber: 2gSugar: 7gVitamin A: 911IUVitamin C: 7mgCalcium: 160mgIron: 3mg The German Fried Cucumber with Minced Meat is a comforting and straightforward summer dish that contains fresh, seasonal ingredients, with an option to add meat for those who prefer it. This recipe is perfect for a quick and comforting dinner. Have you tried this dish, or do you have your own twist on it? We would love to hear your thoughts, so please be sure to comment on the blog post! Related Recipes