Beef goulash with sprout skewers

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minutes of preparation
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

  1. Cook the frozen Brussels sprouts.
  2. Cut the meat into 5-cm cubes.
  3. In a casserole, sauté the onions in oil, then add the meat, cooking until lightly golden brown. Season with salt and pepper.
  4. Pour in the stock and add the tomato concentrate, minced garlic, paprika, and cumin.
  5. Cook covered over a low flame for around 3 hours.
  6. 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.
  7. 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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