One-pan Swiss steak

Method

1. 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.
2. 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.
3. 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.
4. Stir in the Worcestershire sauce, the chopped fresh flatleaf parsley and salt and pepper. Serve with mash or boiled new potatoes.