There are many versions on the goulash…. Hungarian, Viennese, American to name a few so why not Lancashire! Flank or chuck steak works best but braising will be fine.


  • 350g flank steak cut into chunks and coated in plain flour
  • 20ml olive oil
  • Knob of butter
  • Half red pepper and half yellow pepper, sliced
  • 1 medium onion, sliced
  • 3 garlic cloves, crushed
  • 1 tbsp paprika
  • 1 tbsp tomato puree
  • 1 tsp cayenne pepper
  • 200ml beef stock
  • 100ml red wine
  • Half a tin of chopped tomatoes
  • 12 shakes of Lancashire Sauce
  • Salt and pepper
  • A dollop of crème fresh or sour cream and some fresh parsley to garnish


  1. Brown the meat in the hot oil, then set aside
  2. Add a knob of butter to the same pan and soften the onions, peppers and garlic
  3. Return the meat to the pan and add tomato puree, paprika and cayenne pepper.
  4. Cook for 2 minutes whilst stirring
  5. Add the stock, red wine and shake in the Lancashire Sauce
  6. Cover and simmer for 45 minutes

Season well with salt and pepper and garnish each serving with the crème fresh and parsley

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