On Sunday past I made up some lunch dishes for the week while at work. I especially enjoyed cooking up the large brussels sprouts that were picked up at the local farmers’ market. Today in the studio I am enjoying the fruits of my labour.
Beef & Brussels Sprouts
200gr local beef, sliced
- 250gr Brussels sprouts, halved
- 1 firm and tart apple, cut into small pieces
- 80ml plain goat yoghurt
- nutmeg, fresh grated
- salt to taste – optional
Steam the Brussels sprouts, briefly to keep them firm. In a cast iron fry pan brown the beef in butter. When seared, add the steamed Brussels sprouts and cook for another minute or so. Add the yoghurt and apple pieces and allow to simmer for another minute. Add freshly ground nutmeg and salt.