Brussels sprout goulash

Ingre­di­ents for 4 ser­vings:

• 1,500g Pota­toes, solid.
• 1,000 g Brussels sprouts
• 3 – 4 red onions
• 3 cloves of garlic
• 400g Toma­to pas­te double
• 250ml red gra­pe juice
• 200ml Aro­nia juice
• 750ml Vege­ta­ble broth (sifted)
• 2 tbsp Sweet papri­ka powder
• 1 tbsp Hot papri­ka powder
• 1 tbsp Smo­ked paprika
• 2 Tea spoons Dried mar­jo­ram
• 1/3 tsp mill pep­per
• 1 1/2 tsp sea-salt
• 2 samples Cayenne pep­per
• 3 tbsp map­le syrup

Pre­pa­ra­ti­on:

Wash the pota­toes well and cut them inclu­ding the peel into even, equal-sized cubes. Place on a bak­ing tray lined with bak­ing paper and bake in a pre­hea­ted oven at 250 degrees for about 35–45 minu­tes until they are nice and golden.

Clean the Brussels sprouts (about 900 grams should remain) and cook in sal­ted water for 8 minu­tes. Then strain and set aside.

Rough­ly dice the oni­ons and fine­ly chop the gar­lic. Fry both tog­e­ther in a lar­ge pot wit­hout fat. Add the toma­to pas­te and fry brief­ly. Then degla­ze with the gra­pe juice and use a woo­den scra­per to remo­ve the sedi­ment. Now add the aro­nia juice and vege­ta­ble broth as well as the Brussels sprouts and bring ever­y­thing to the boil again. Let sim­mer on a medi­um heat for ano­ther 5 minutes.

Final­ly add the spi­ces and pour in the map­le syrup. Mix ever­y­thing well and remo­ve from the heat. The goulash should now rest for a few minu­tes and cool down slightly.

Ser­ve with the pota­to cubes and deep plates.

Bon appe­tit!

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find: