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

Delia Smith Hungarian Goulash Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: HungarianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and hearty Hungarian goulash made with tender beef, paprika, and slow-cooked vegetables. Perfect comfort food for colder days.

Ingredients

• 700g stewing beef

• 2 tbsp sunflower oil

• 2 onions, sliced

• 3 garlic cloves

• 2 tbsp sweet paprika

• 1 tsp smoked paprika

• 1 tsp caraway seeds

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 500ml beef stock

• 1 red pepper

• 2 potatoes

• Salt and pepper

• Fresh parsley

Directions

• Heat oil and cook onions until soft.
• Add garlic and spices and cook briefly.
• Brown the beef pieces.
• Add tomatoes, purée and stock.
• Simmer for 1 hour.
• Add vegetables and cook until tender.
• Thicken if needed and season.
• Serve hot with parsley.

Notes

• Use good quality paprika for best flavour.
• Slow cooking ensures tender beef.
• Tastes even better the next day.