One-pan Swiss steak
- May 2020
- Serves 4
- Hands-on time 40 min
Our one-pan swiss steak recipe is much quicker than the classic version, packed with lots of vegetables and is a great way to make a pack of two steaks go further. Give this comforting dish a go or, for another speedy idea with steak, check out this 20-minute cheesy steak and polenta recipe.
- Dairy-free recipes
- 11.2g (2.7g saturated)
- 19.4g (12.2g sugars)
- 2 x 200g rump or sirloin steaks
- 2 tbsp seasoned plain flour
- Splash of sunflower oil
- 200ml red or white wine
- 2 tbsp olive oil
- 1 sliced large onion
- 1 sliced red pepper
- 1 sliced yellow pepper
- 250g pack of sliced mushrooms
- ½ tsp garlic salt
- 1 tsp smoked sweet paprika
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 400g tin of chopped tomatoes
- 150ml chicken stock (or 150ml water)
- A bay leaf
- 1 tbsp Worcestershire sauce
- Handful of chopped fresh flatleaf parsley
- Trim any excess fat from the 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 the 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 the 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 the sliced large onion, red pepper, yellow pepper and sliced mushrooms. Season, then fry for 10 minutes until the veg is tender. Stir in the garlic salt, smoked sweet paprika, tomato purée, dried oregano, chopped tomatoes, the reserved wine and chicken stock (or water).
Bring up to a fast simmer, add the fried steaks and the bay leaf, then reduce the heat. Simmer for 20-25 minutes until the steaks are tender.
- Stir in the Worcestershire sauce, the chopped fresh flatleaf parsley and salt and pepper. Serve with mash or boiled new potatoes.
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