Brussels sprouts ragout

Ingredients for 4 servings:

• 400 g potato(s) (salad product; waxy)
• 300 g beef (from the rump)
• 1 stalk(s) Celery
• 1 bell pepper(s) (red)
• 400 g Brussels sprouts
• 2 onions
• 1 garlic clove(s)
• 2 tbsp oil
• 400 ml coconut milk (alternatively cream)
• 200 ml vegetable broth (instant)
• 1 tsp curry powder
• salt and pepper
• 1 pinch of cayenne pepper
• 1 lime(s) (juice)
• Sugar
• 1 bunch parsley (flat)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with potatoes and coconut milk, garlic + lime juice

Peel, wash, and thinly slice the potatoes. Squeeze the lime and set the juice aside. Wash the meat, pat dry with kitchen paper, and cut into small pieces (slightly smaller than goulash). Trim the celery and bell peppers, and cut both into small pieces. Wash the Brussels sprouts and remove the outer leaves from the florets. Cut off the stems and score each floret crosswise with a small knife. This will ensure they cook more evenly. Peel the onion and garlic and finely dice both. Heat the oil in a pan and sauté the onions and garlic briefly; do not brown them. Add the meat and sear. Then add the potatoes and deglaze with the stock. Stir and stir in the coconut milk. Season with salt and pepper, curry powder, and a pinch of cayenne pepper. Let the ragout simmer for about 10-15 minutes, stirring occasionally. Add the remaining vegetables and simmer for another 10 minutes over low heat. Season again with salt, pepper, lime juice, and a pinch of sugar, and remove the pan from the heat. Finally, stir in the chopped parsley. Do not overcook, as this will make it bitter. Tip: I serve this ragout with some baguette. I serve this ragout in deep bowls, like cereal bowls. It tastes great and is just the thing for cold winter days.