4 cups Brussels sprouts
2 tablespoons olive oil
1 onion, sliced into 1/4 inch rounds
1/4 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
2 teaspoons dried oregano
1 cup beef bouillon, crumbled
1 cup unbleached all-purpose flour
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried marjoram
1 cup water
1 tablespoon hot water
1 teaspoon dried basil
Heat olive oil in a large saucepan over medium heat. Add sprouts and saute until golden brown. Add water and stir. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 minutes or until sprouts are tender. Stir in bouillon cubes. Reduce heat to medium; stir in flour, paprika, sage, basil, marjoram and water. Simmer 15 minutes, stirring occasionally.
When mixture is boiling, stir in bouillon and salt and pepper to taste. Reduce heat to medium; stir in bouillon cubes. Simmer 15 minutes, stirring occasionally. Cover, and let simmer for 2 minutes, stirring occasionally.
When mixture has simmered for 2 minutes, stir in bouillon cubes and brown sugar. Simmer for 10 minutes, stirring occasionally. Stir in bouillon, 1 cup flour and paprika. Reduce heat to low; cook, stirring occasionally, for 2 minutes.
When the mixture has reached a boil, gradually add water and stir in bouillon cubes. Continue to heat until the flour has absorbed.
When the mixture is thoroughly heated, stir in bouillon cubes and brown sugar. Reduce heat to low; stir in bouillon cubes and bouillon cubes. Heat, stirring occasionally, for 2 minutes, or until a very thick sauce is achieved. Remove from heat.
Stir in water and lemon juice. Bring to a boil, stirring constantly, and boil for 2 minutes.
Return mixture to a boil, stirring constantly, and stir in salt and pepper. Heat, stirring occasionally, for 2 minutes, or until thickened. Remove from heat.
Stir in bouillon cubes, reserving 1/4 cup of the liquid for garnish. Garnish with remaining parsley and parsley.
Cook over medium heat, stirring occasionally, for 1 minute, or until Brussels sprouts are tender. Serve with lemon cream sauce if you like it.