2 tbsp rapeseed oil
200g sirloin or flank steak, trimmed and chopped into 1cm cubes
250g mushrooms, sliced
450g beetroots, peeled and grated
100g cabbage, shredded
2 carrots, grated
2 onions, finely chopped
2 celery stalks, finely chopped
120ml red wine
1.4l beef stock
250g tomato passata
1 tbsp Worcestershire sauce
Handful of fresh dill, chopped,
plus extra for garnish
- Heat one tablespoon of oil in a large casserole dish over a medium-high heat. Working in batches if necessary to avoid crowding the pan, brown the pieces of steak on all sides. Transfer to a bowl.
- Add half a tablespoon of oil to the pot and cook the mushrooms for 5-6 minutes until lightly browned. Transfer to a second bowl.
- Add the remaining oil and cook the beetroots, cabbage, carrots, onion and celery. Cook for 8-10 minutes until beginning to soften, stirring often.
- Turn the heat to high, add the wine and allow to bubble for 2-3 minutes, scraping up any browned bits from the bottom using a wooden spoon.
- Stir in the mushrooms, stock, tomato passata and Worcestershire sauce. Cover and bring to a boil, then reduce the heat, cover with a lid and simmer gently for 30 minutes until the vegetables are tender.
- Remove the lid, add the beef and simmer for 2-3 minutes until heated through. Stir in the dill, then ladle into serving bowls. Top each portion with a dollop of sour cream and some extra fresh dill, if desired.
Per Serving: 281kcals, 10.7g fat (0.7g saturated), 16.1g carbs (9.8g sugars), 15.3g protein, 3.5g fibre, 0.451g sodium
Make it Yours: This can easily be made vegetarian by omitting the beef (add extra mushrooms if desired), using vegetable stock and swapping the Worcestershire sauce for soy sauce.