Preparation
Cut the meat into bite-sized pieces or strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_1_M.jpg)
Whisk the mustard with the oil. Wash the rosemary and thyme, pluck the leaves and needles, finely chop and mix with the mustard sauce.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_2_M.jpg)
Season with pepper and mix with the meat. Cover and allow to marinate for 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_3_M.jpg)
Meanwhile, wash the Brussels sprouts and roughly chop or break into pieces. Peel and chop the onions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_4_M.jpg)
Drain the meat from the marinade. Fry in batches in hot oil in a frying pan, removing each batch once browned.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_5_M.jpg)
Fry the onions in the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_6_M.jpg)
Deglaze with wine, bring to the boil, then pour in the stock.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_7_M.jpg)
Add the meat, season with salt, pepper, paprika, cloves and allspice and simmer for 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_8_M.jpg)
Meanwhile, cook the Brussels sprouts in a little boiling salted water. To serve, drain the Brussels sprouts and serve with the goulash ββon plates. This also goes well with parsley potatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000816/000816_step_9_M.jpg)