Brussel Sprouts Stew with Beef and Beef
Easy to do, but great food if you're getting fresh Brussels sprouts.
Dice 400 g of beef, fry in a little fat. Add one and a half liters of water and cook until soft. Mostly I do that the day before. Season sparingly, there comes Kassler in and that is salty.
Brush about 750 g (or even more) Brussels sprouts and carve in the shape of a cross (that's how it cooks more evenly). Braise an onion in a little fat. Peel and dice 500 g potatoes and some carrots, slice them, sauté them and fill with one to one and a half liters of beef broth and the cubed beef (depending on how "soupy" you like your stew).
Cook for about 20 minutes and add the Brussels sprouts. Cook until soft and dice and add 200 g chasseur. Only then taste strong. Salt, pepper, a few herbs such as parsley and savory and lovage (also called maggic herb) go very well with stews.
It tastes of a fresh farmhouse bread.
