°3 slices beef, finely diced
°15 ml (1 tbsp.) olive oil
°720 g Brussels sprout
°180 ml (3/4 c) chicken broth
°15 ml (1 tbsp.) old-fashioned mustard
In nonstick skillet on medium-high heat, browning beef in the oil. Remove the beef with a slotted spoon. Reserve on a plate. Keep the fat in the skillet.
In same skillet, browning cabbage in the hot fat. Salt / pepper. Deglaze with broth & mustard. Bring to a boilling & simmer on heat for 10 minutes or to the sprouts are tender and the broth has evaporated, stir frequently. Adjust seasoning.
Transfering to a serving platter & sprinkling with beef.