Cut the meat into bite-sized pieces or strips.
Whisk the mustard with the oil. Wash the rosemary and thyme, pluck the leaves and needles, finely chop and mix with the mustard sauce.
Season with pepper and mix with the meat. Cover and allow to marinate for 20 minutes.
Meanwhile, wash the Brussels sprouts and roughly chop or break into pieces. Peel and chop the onions.
Drain the meat from the marinade. Fry in batches in hot oil in a frying pan, removing each batch once browned.
Fry the onions in the pan.
Deglaze with wine, bring to the boil, then pour in the stock.
Add the meat, season with salt, pepper, paprika, cloves and allspice and simmer for 10 minutes.
Meanwhile, cook the Brussels sprouts in a little boiling salted water. To serve, drain the Brussels sprouts and serve with the goulash on plates. This also goes well with parsley potatoes.