Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes.
Transfer to a bowl.
Add 1 teaspoon oil to the pot and heat over medium-high.
Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes.
Transfer to the bowl.
Add the remaining 1 teaspoon oil to the pot.
Add beets, cabbage, carrots, onion and celery.
Cook, stirring frequently, until beginning to soften, about 10 minutes.
Add wine and cook, stirring and scraping up any browned bits.
Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce.
Cover and bring to a boil.
Add the reserved beef.
Simmer, covered, until heated through, 1 to 2 minutes.
Stir in 1/4 cup dill.
Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.
Tips
To make ahead: Refrigerate for up to 3 days; garnish just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
