Beef goulash with sprout skewers
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4
people 20
minutes of preparation 10
minutes of cooking level: easy
people 20
minutes of preparation 10
minutes of cooking level: easy
All the ingredients
- 500 g of d’aucy brussels sprouts (frozen)
- 1 kg beef (cuts for braising)
- 250 g onion
- 10 g paprika powder
- 20 g garlic
- to taste salt and pepper
- 80 g tomato concentrate
- 250 ml beef stock
- 5 g cumin powder
- to taste oil, butter
- to taste herbes de provence, parsley
The preparation stages
- Cook the frozen Brussels sprouts.
- Cut the meat into 5-cm cubes.
- In a casserole, sauté the onions in oil, then add the meat, cooking until lightly golden brown. Season with salt and pepper.
- Pour in the stock and add the tomato concentrate, minced garlic, paprika, and cumin.
- Cook covered over a low flame for around 3 hours.
- Drain the Brussels sprouts and arrange them on 4 skewers (you can also alternate with other vegetables or slices of bacon). Brown them in a frying pan with some butter, salt and pepper, and Herbes de Provence.
- Re-season the goulash towards the end of the cooking time if needed, serve hot with the sprout skewers and a sprinkle of chopped parsley.
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