Summary

Ingredients

• 500 g round beef
• 800 g Brussels sprouts
• 5 carrot (s)
• 400 g potato (s)
• 1 onion (s)
• 2 spring onion (s)
• 1 clove garlic
• 1 tablespoon tomato paste
• 1 tablespoon peppercorns, pickled greens
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 pinch cumin
• 1 pinch chili powder
• nutmeg
• pepper
• Broth or water
• Rapeseed oil

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Instructions

1. Clean the Brussels sprouts. Peel the carrots, potatoes, onions and clove of garlic. Halve the large Brussels sprouts, slice the carrots and dice the potatoes. Cut the spring onions into slices, finely dice the onion and clove of garlic.
2. Heat the rapeseed oil in a pan, fry the minced meat in it until crumbly and season with salt and cumin. Transfer to a large saucepan.
3. Heat some more oil in the pan and sauté the onion and garlic in it. Roast the tomato paste in it and deglaze with the broth. Add to the meat. Add Brussels sprouts and carrots and simmer for 5 minutes. Then put the potato cubes in the pot. Add so much more meat stock that the ingredients are not completely covered. Season with salt, pepper, chilli, sugar and nutmeg. Simmer for about 20 minutes, stirring occasionally. Finally add the green peppercorns and cook for another 5 minutes without the lid. Season again to taste.
4. Due to the heat, the dish warms up properly.