Dill and mushroom steak


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 Servings
Dill and mushroom steak

Dill and mushroom steak.
Photo, Erik Putz.

Chatelaine Triple Tested

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.

Nutrition (per serving)

Calories 205, Protein 24g, Carbohydrates 8g, Fat 7g, Fibre 1g, Sodium 513mg.

Wine Pairings

Dill and mushroom steak

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.