Skinkzchnitzler with tomato-cucumber sauce

Ingredients for Skinkzchnitzler with tomato-cucumber sauce

Instructions for Skinkzchnitzler with tomato-cucumber sauce

To prepare the Skinkzchnitzler with tomato-cucumber sauce recipe, please follow these instructions:

Bring tomatoes in quarters, peeled cucumber in coarse pieces, onions, garlic and ketchup in a fastbreaker or food processor. Chop it a little rough. Season with salt and pepper and possibly. Chili if the salsa is desired strong.

Boil the pasta.

Boil spring onions in a deep pan or a large pot in 1 dl of salted water with the oil in. Cook without lid - so all the water evaporates - until the onions are tender but still bite. Turn finely chopped onions and herbs before serving.

Dip the hamburgers dry with kitchen roll. Heat the oil on the forehead at high heat. Season the meat with pepper. Immediately brown the meat on both sides. Turn to medium heat and step 1½ to 2 minutes on each side. Season with salt.

tips:
One can cope with one of the spices mentioned for the spring bulbs. You can also mix sage or coriander together with the three mentioned herbs if you want an exciting mix.

In fresh chilli, most of the strength is in the middle walls and seeds. If you want a mild chilism meal, use only the meatbone.