1. Peel and chop the onion into small pieces.

2. Clean and wash the parsley, then slice it finely.

3. Cut the Brussels sprouts in half or into quarters, depending on their size.

4. Peel and dice the potatoes into bite-sized chunks.

5. Heat 2-3 tablespoons (30-45 ml) of rapeseed oil in a large pot over medium heat (180°F/82°C).

6. Add 1 pound (450g) of ground meat and cook until browned, breaking it apart with a spoon as it cooks.

7. Add 2-3 cloves of minced garlic, the chopped onion, and sliced parsley to the pot, and sauté for 2-3 minutes, stirring occasionally.

8. Next, add the diced potatoes, 2-3 vegetable bouillon cubes, and 2 cups (475 ml) of water to the pot.

9. Bring the mixture to a boil, then reduce the heat to low (150°F/65°C) and simmer for 10 minutes.

10. Add the halved Brussels sprouts to the pot and continue to cook for an additional 5 minutes.

11. Season the stew with salt and pepper to taste.

12. To make the Orange Cream, peel 1 large orange and grate the zest finely.

13. In a small bowl, mix the grated orange zest with 1/2 cup (120g) of sour cream and a sprinkle of chopped parsley.

14. Season the Orange Cream with salt and pepper to taste.

15. Serve the stew hot, accompanied by a dollop of the Orange Cream.