Serves 6-8
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To serve:

  1. 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.
  2. 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.
  3. Add the remaining oil and cook the beetroots, cabbage, carrots, onion and celery. Cook for 8-10 minutes until beginning to soften, stirring often.
  4. 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.
  5. 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.
  6. 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.

Note: Flank steak can be used as an alternative to sirloin steak, if you wish.

Nutrition Facts

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.