RECIPES JEN BEDLOE PHOTOGRAPH STUART WEST
FOOD ST YLING SOPHIE AUSTEN-SMITH
STYLING DAVINA PERKINSThree clever ideas that stretch
two steaks to feed fourSteak
TAKE A PACK OF...
One-pan Swiss steak
SERVES 4. HANDS-ON TIME 40 MINTrim any excess fat from 2 x 200g
rump or sirloin steaks, then flatten
them with a meat mallet or rolling pin
(between 2 sheets of baking paper, if
you prefer). Cut each steak in half, then
coat with 2 tbsp seasoned plain flour.
Heat a splash of sunflower oil in
a large frying pan and fry the steak
halves for 2 minutes on each side, then
set aside. Add 200ml red or white wine
to the pan and bubble it for a minute,
scraping up any bits from the pan with
a wooden spoon. Pour off into a bowl.
Add 2 tbsp olive oil to the pan with
1 sliced large onion, 1 sliced red
pepper, 1 sliced yellow pepper and
a 250g pack of sliced mushrooms.
Season, then fry for 10 minutes
until the veg is tender. Stir in ½ tsp
garlic salt, 1 tsp smoked sweet
paprika, 2 tbsp tomato purée,
1 tsp dried oregano, a 400g tin of
chopped tomatoes, the reserved
wine and 150ml chicken stock (or
150ml water).
Bring up to a fast simmer, add
the fried steaks and a bay leaf,
then reduce the heat. Simmer for
20-25 minutes until the steaks are
tender. Stir in 1 tbsp Worcestershire
sauce, a handful of chopped fresh
flatleaf parsley and salt and pepper.
Serve with mash or boiled new potatoes.
PER SERVING 318kcals, 11.2g fat (2.7g
saturated), 27.4g protein, 19.4g carbs
(12.2g sugars), 1.2g salt, 5.8g fibreWe used a
pack of 2 x 200g
British rump
or sirloin
steaks60 deliciousmagazine.co.uk