This easy and tasty one pot stew makes a delicious mid week dinner or great for relaxed entertaining with friends served with rice, pasta, or creamy mashed potato and fresh vegetables.

Serves 4

Low-calorie spray

400g rump or sirloin steak

2 tbsp seasoned plain flour

200ml white wine

1 large onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

250g mushrooms, sliced

½ tsp lazy garlic

½ tsp lazy chilli

1 tsp smoked sweet paprika

2 tbsp tomato puree

1 tsp dried oregano

400g tin of chopped tomatoes

150ml chicken stock

Bay leaf

1 tbsp Worcestershire sauce

Handful of chopped fresh flatleaf parsley

Method

Trim any excess fat from the steak, then flatten them with a meat mallet or rolling pin (between 2 sheets of baking paper, if you prefer). Cut steak into large pieces then coat in the seasoned flour.

Heat the large frying pan spray with the low-calorie spray and fry the steak pieces for 2 minutes on each side, then set aside. Add the 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 the onion, peppers and mushrooms, season and fry for 10 minutes until tender. Stir in the garlic,chilli, smoked sweet paprika, tomato puree, dried oregano and chopped tinned tomatoes. The reserved wine and chicken stock (or 150ml Water).

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Bring up to a fast simmer, add the steak pieces and the bay leaf then reduce the heat, simmer for 20 – 25 minutes until the steak pieces are tender. Stir in the Worcestershire sauce, chopped fresh flatleaf parsley and salt and pepper.

Serve with rice, pasta, or mashed potatoes and fresh vegetables.

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