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.
Ingredients
- 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
Method
- Brown the meat in the hot oil, then set aside
- Add a knob of butter to the same pan and soften the onions, peppers and garlic
- Return the meat to the pan and add tomato puree, paprika and cayenne pepper.
- Cook for 2 minutes whilst stirring
- Add the stock, red wine and shake in the Lancashire Sauce
- Cover and simmer for 45 minutes
Season well with salt and pepper and garnish each serving with the crème fresh and parsley
