Preparation
Step: 1/9

Cut the meat into bite-sized pieces or strips.

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Whisk the mustard with the oil. Wash the rosemary and thyme, pluck the leaves and needles, finely chop and mix with the mustard sauce.

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Season with pepper and mix with the meat. Cover and allow to marinate for 20 minutes.

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Meanwhile, wash the Brussels sprouts and roughly chop or break into pieces. Peel and chop the onions.

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Drain the meat from the marinade. Fry in batches in hot oil in a frying pan, removing each batch once browned.

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Fry the onions in the pan.

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Deglaze with wine, bring to the boil, then pour in the stock.

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Add the meat, season with salt, pepper, paprika, cloves and pimento and simmer for 10 minutes.

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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.