Summary

Ingredients

• 1 kg Brussels sprouts, cleaned
• 400 g minced meat, mixed
• 200 g sour cream or crème fraiche
• 1 liter vegetable stock
• 2 tablespoon flour
• 1 tablespoon butter
• 1 egg (s)
• 0.5 teaspoon ½ bouillon powder or granular broth
• 2 tablespoon breadcrumbs
• mustard
• salt and pepper
• nutmeg
• garlic
• Fat for frying

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Instructions

1. Cook the Brussels sprouts in the broth for about 10-15 minutes. In the meantime, season the minced meat with pepper, salt, nutmeg, mustard, the bouillon powder and garlic. Mix in the egg and breadcrumbs.
2. Cut off small knobs so that they are about the same size as the Brussels sprouts and fry briefly on all sides in a little fat. Drain the Brussels sprouts through a sieve while collecting the broth.
3. Now melt the butter in the same saucepan, stir in the flour and deglaze with enough broth that it is only lightly bound. Add sour cream or crème fraiche and season with nutmeg and pepper. Fold in the Brussels sprouts and meatballs, done.
4. The stew tastes best (like all stews) the next day, when everything is well done.