Dill and mushroom steak



10 min


20 min


4 Servings

Dill and mushroom steak

Dill and mushroom steak.
Photo, Erik Putz.

Update and lighten up a standard meat and potatoes combo with thin strips of sirloin steak and a side of smashed rutabaga.


  • 375 g sirloin steak , cut into thin strips
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1/4 tsp fresh-ground black pepper
  • 1 tbsp vegetable oil
  • 1 onion , thinly sliced
  • 227-g pkg sliced button mushrooms
  • 1/2 cup red wine
  • 1/4 cup chopped fresh dill


  • Combine beef with soy, cornstarch and pepper in a medium bowl. Set aside.
  • Heat a large non-stick frying pan over medium. Add 2 tsp oil, then onion and mushrooms. Cook until mushrooms are soft, about 5 min. Move mushroom mixture to one side of the pan. Increase heat to medium-high. Add remaining oil to other side of pan, then beef. Cook beef, stirring frequently, until almost cooked through, about 3 min. Add wine and stir beef and mushroom mixtures together for 2 more min. Stir in dill and scoop onto 4 plates.
  • Serve with Smashed Spiced Rutabaga.

Nutrition (per serving)

  • Calories
  • 205,
  • Protein
  • 24 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 513 mg.
Wine Pairings
Pio Cesare Barbera d’Alba, Italy, $20.

Herbed beef with root mash – Pair it with: An understated red. Although the nebbiolo grape (found in barolos) gets all the press, the barbera varietal makes some outstanding food-friendly wines. The beautiful black fruits and spicy oak pair perfectly with hearty, comforting meals. Our pick: Pio Cesare Barbera d’Alba, Italy, $20.