Cut the meat into cubes weighing about 35 g. Heat the oil in a frying pan, brown the meat on all sides and season.
Pour the oil into a suitable dish and sauté the onions until translucent. Briefly add cabbage, garlic and thyme. Add the meat and season. Fill up with the beef broth and steam for half an hour with the lid closed, then without the lid for another half an hour.
The best accompaniment is boiled potatoes tossed in butter with chives.
Our tip: Always use fresh chives if possible!
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