Chicken-mushroom goulash with Brussels sprouts

Name: Chicken-mushroom goulash with Brussels sprouts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Brussels sprouts; 7-10 Tbsp salt, white pepper; 600 g Chicken filet; 1 Onion; 300 g small mushrooms; 1/2 potty Thyme; 2-3 TABLESPOONS oil, 1 tsp tomato paste; 100 g Whipped cream; 1 TABLESPOON Chicken broth (instant); 250 g ribbon noodles; 1-2 TABLESPOONS sauce thickener

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Brussels sprouts
7-10 Tbsp salt, white pepper
600 g Chicken filet
1 Onion
300 g small mushrooms
1/2 potty Thyme
2-3 TABLESPOONS oil, 1 tsp tomato paste
100 g Whipped cream
1 TABLESPOON Chicken broth (instant)
250 g ribbon noodles
1-2 TABLESPOONS sauce thickener

Directions

1
Clean and wash the Brussels sprouts and cook in boiling salted water for about 20 minutes
2
Wash, dry and dice the meat. Peel and chop the onion. Clean, wash and possibly chop the mushrooms. Thyme wash and chop
3
Heat the oil. Fry the meat for about 5 minutes, turning it over. Season with salt and pepper. Add mushrooms and onion, fry everything for 5 minutes. Stir in tomato paste, sweat briefly. Deglaze with 1/2 l water and cream, bring to the boil. Stir in broth and thyme and simmer for about 10 minutes
4
Cook the pasta in plenty of boiling salted water for 6-8 minutes. Drain. Drain the Brussels sprouts as well. Thicken goulash slightly, season to taste. Serve everything