Beetroot with onion meat

Ingredients for 2 servings:

• 1 large beef steak(s)
• 1 large onion(s)
• 250 g beetroot, sliced ​​(from the jar)
• salt and pepper
• 2 tbsp olive oil
• 5 tbsp white wine
• 100 g sour cream
• 1 tsp mixed herbs
• ½ tsp caraway seeds
• 1 pinch of paprika powder, rose hot

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Low-fat

Cut the beef steak into strips. Peel the onion and also slice it into thin strips. Drain the beetroot and divide it between two plates. Lightly season with salt and pepper. Heat 1 tablespoon of olive oil in a pan and brown the strips of meat until well browned. Remove the meat and add it to the beetroot, also seasoning with salt and pepper. Heat 1 tablespoon of olive oil, brown the onion strips, deglaze with white wine, salt, and pepper. Spread the onions over the meat. Mix the sour cream with the herbs, caraway seeds, and paprika and pour over the onions. I brown the onions in a separate pan at almost the same time as the meat because I like the onions a little darker, and the meat is still nice and hot.