RecipeSteak stew with beetroot and couscous

Veröffentlicht am 25.10.2018
Fertig in45 min.


für 4

  • 2 Shallots
  • 200 g White cabbage, raw
  • 250 g Beetroot, cooked, peeled
  • 240 g Rump steaks
  • 1 tbs. Rapeseed oil
  • Salt, to taste
  • Pepper, to taste
  • 5 dl Low-fat vegetable stock, prepared
  • 1 Pinch Caraway seeds
  • 1 Bunch Chives
  • 1 tsp. Red wine vinegar
  • 120 g Couscous   


  1. Peel and chop the shallots. Prepare the white cabbage, remove the core and slice. Cut the beetroot into 1x1cm cubes. Dab the rump steak dry and cut into thin strips. 
  2. Heat the oil in a stewing pan and fry the meat. Season with salt and pepper, and remove from the pan. Add the shallots to the pan and sauté. Add the white cabbage and briefly sauté. Add the beetroot and stock, bring to the boil and season with pepper and the caraway seeds.
  3. Let the stew simmer for approx. 10 minutes. While the stew is simmering, cook the couscous according to the instructions on the packet. Chop the chives. Warm the strips of steak back up in the stew and season everything with salt, pepper and vinegar.
  4. Garnish with the chives.


pro Portion


60 g

kcal / kj



39.8 g


0.3 g