Brussels sprout stew

Ingredients for 2 servings:

• 250 g Brussels sprouts
• 250 g potatoes
• 150 g carrot(s)
• 75 g bacon, streaky
• 1 onion(s)
• 2 cubes of meat broth
• 125 g minced beef
• 1 tbsp breadcrumbs
• 1 egg yolk
• 1 tbsp parsley, freshly chopped
• Salt
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the outer, bad leaves from the Brussels sprouts. Wash, peel, and slice the potatoes. Peel, wash, and slice the yellow beets (carrots). Cut the bacon into small cubes. Peel, halve, and dice the onion. Brown the bacon in a large pot. Add the onion and vegetables and fry briefly. Deglaze with 1 liter of water, add the meat stock cubes, and simmer for 30-40 minutes. Place the ground meat in a bowl. Add the breadcrumbs, egg yolk, parsley, salt, and paprika, and mix well. Form the ground meat mixture into small dumplings. Bring 1 liter of water to a boil in a shallow pot, add salt, and add the dumplings. Let it simmer for about 10 minutes (the water should no longer be boiling). Remove with a slotted spoon. Season the vegetable pot with salt and paprika and stir in the dumplings.