ReceptnaptárCucumber cups stuffed with roast beef
Stuffed cucumber with roast beef is a favorite element of cold platters and party bites: crunchy, fresh cucumber cups with a flavorful meaty filling. It is a diet-friendly, low-carb starter that needs no cooking. It is also great made from leftover Sunday roast.
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Ingredients
Method
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- Wash and peel the cucumber, then cut crosswise into 3-4 cm thick pieces.
- Scoop out the seeds with a teaspoon, leaving 1 cm at the bottom so they form little cups. Salt lightly and drain upside down on paper towels for 10 minutes.
- Mix the chopped roast beef with half of the mayonnaise, the sour cream, mustard, pickled cucumber, salt and pepper.
- Thinly spread the inside of the cups with mustard, then fill with the beef filling, pressing in slightly.
- Top with a slice of hard-boiled egg, a dab of mayonnaise and a sprinkle of dill.
- Rest in the fridge for at least 15 minutes and serve cold.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Salt and drain the cucumber so it does not release liquid.
- Keep it chilled until serving so the filling holds.
- You can also make it with a tuna or ham filling.
- Cut into small pieces, it makes ideal finger food.
Frequently asked questions
Can it be made ahead?
2-3 hours before serving, but not longer.
What can replace roast beef?
Roast chicken breast, turkey breast or ham.
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More hungarian ideas
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- Hortobágy meat pancakes
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- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
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