Brussels sprouts and minced meat pan in mustard sauce

Ingredients for 4 servings:

• 400 g Brussels sprouts
• 1 small onion(s)
• 1 garlic clove(s)
• 400 g minced meat
• some oil for frying
• 300 g potato dumplings
• 2 tsp vegetable broth
• 150 g cream cheese
• 3 tbsp, heaped mustard
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Clean the Brussels sprouts, halve them, and set aside. Cut the onion and garlic into thin strips. Brown the minced meat in a pan with a little oil. Add the onion and garlic and fry. Be careful not to burn the garlic. Bring 1 cup of salted water to a boil in a pot and cook the Brussels sprouts for about 5 minutes. Remove the Brussels sprouts with a slotted spoon and set aside. Add the potato dumplings to the boiling water for about 2-3 minutes. When the minced meat is cooked, create a free space in the center of the pan. Dissolve the granulated stock in hot water and add half of it to the pan. Add the cream cheese and mustard and mix everything together. Season to taste with salt, pepper, and freshly grated nutmeg. Add a little more stock if necessary to achieve the desired consistency of the sauce. Add the Brussels sprouts and cooked potato dumplings to the pan and mix everything together.