Stewed Cucumbers with Sour Cream and Dill


6 medium-sized cucumbers, peeled, halved lengthwise, seeded, and cut into 1-inch pieces
2 tsp. salt
2 tbsp. butter
1/2 c. finely chopped onions
2 tbsp. flour
2 c. milk
2 tbsp. sour cream
1 tbsp. finely chopped fresh parsley
1 tsp. dried dill weed
Pepper to taste

Place the cucumbers in a large bowl and sprinkle them with salt, tossing them with a spoon to spread the salt evenly.  Let the cucumbers stand at room temperature for 30 minutes, then drain off the liquid and pat them dry with paper towels.

In a heavy 12-inch skillet, melt the butter over medium heat.  Add the onions and cook, stirring frequently, for 8 to 10 minutes, or until slightly colored.  Add the flour and cook, stirring constantly, until the flour turns golden brown.  Pour in milk and stir constantly, bringing to a boil.  Reduce the heat to low and simmer for 1 -2 minutes, until the mixture thickens slightly.  Add the cucumbers and simmer uncovered for 15 minutes.  When the cucumbers are tender but still slightly firm, add the sour cream, parsley, and dill.  Taste for seasoning. 

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