Delia Smith Hungarian Goulash Recipe

This Hungarian goulash is a rich, comforting stew made with tender beef, sweet paprika, and slow-cooked onions. The texture is thick and hearty, with melt-in-the-mouth meat and a deeply savoury sauce. It’s a straightforward recipe that rewards patience rather than skill, making it perfect for confident beginners. Allow around 2 hours from start to finish for the best flavour.

Ingredients

For the Goulash

700g stewing beef, cut into chunks
2 tbsp sunflower oil
2 large onions, finely sliced
3 garlic cloves, crushed
2 tbsp sweet paprika
1 tsp smoked paprika
1 tsp caraway seeds
2 tbsp tomato purée
400g chopped tomatoes (tinned)
500ml beef stock
1 red pepper, sliced
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
1 tbsp plain flour (optional, for thickening)
Fresh parsley, chopped (to serve)

How to Make Delia Smith Hungarian Goulash

Prepare the base: Heat the oil in a large heavy-based pot over medium heat. Add the onions and cook gently for 10 minutes until soft and lightly golden.
Add garlic and spices: Stir in the garlic, sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute to release the aromas.
Brown the beef: Add the beef pieces and cook for 5–7 minutes until lightly browned on all sides.
Build the sauce: Stir in the tomato purée, chopped tomatoes, and beef stock. Season well with salt and pepper.
Simmer gently: Bring to a gentle simmer, cover, and cook on low heat for 1 hour, stirring occasionally.
Add vegetables: Add the sliced red pepper and diced potatoes. Continue cooking for another 30–40 minutes until the beef is tender and the potatoes are soft.
Adjust thickness: If needed, mix the flour with a little water and stir into the stew. Simmer for 5 minutes until thickened.
Finish and serve: Taste and adjust seasoning. Sprinkle with fresh parsley before serving.

Tips

Why is my goulash not rich in flavour?

Make sure you cook the onions slowly and use good-quality paprika. The slow simmer is key to developing depth.

How do I make the beef more tender?

Cook it gently over low heat for longer. Tough cuts need time to break down and become soft.

Can I make it thicker?

Yes, either simmer uncovered to reduce or add a small flour slurry towards the end.

What type of paprika works best?

Sweet Hungarian paprika gives the most authentic flavour. Avoid overly spicy varieties unless preferred.

Serving Suggestions

Serve with crusty bread to soak up the sauce
Pair with buttered noodles or rice
Add a dollop of sour cream on top
Enjoy with steamed green vegetables

Storage

Room Temperature

Allow to cool and do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove until piping hot.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 420 kcal
Carbohydrates: 25g
Protein: 32g
Fat: 20g
Saturated Fat: 7g
Sodium: 620mg

Values are approximate and may vary depending on ingredients used.

FAQs

What cut of beef is best for goulash?

Stewing beef such as chuck or braising steak works best because it becomes tender during slow cooking.

Can I make Hungarian goulash in a slow cooker?

Yes, after browning the ingredients, transfer everything to a slow cooker and cook on low for 6–8 hours.

Is Hungarian goulash spicy?

Traditional goulash is rich and mildly spiced rather than hot, but you can add chilli if you prefer heat.

Can I prepare goulash in advance?

Yes, it often tastes even better the next day as the flavours deepen overnight.