Delia Smith Beef Goulash Recipe

This Delia Smith Beef Goulash is a slow cooked classic with deep, rich flavour and meltingly tender beef. The sauce is thick, paprika-forward, and comforting, with a soft texture that coats every piece of meat. It is a straightforward recipe with no tricky steps, just patience and gentle cooking. Total time is around 2 hours 30 minutes, making it ideal for relaxed weekends or make-ahead dinners.

Ingredients

For the beef goulash

• 900 g stewing beef, cut into large chunks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 2 large onions, finely sliced
• 2 cloves garlic, crushed
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tbsp tomato purée
• 400 ml beef stock
• 1 tsp caraway seeds, lightly crushed
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste

To finish

• 2 tbsp soured cream or crème fraîche
• Fresh parsley, finely chopped

How to Make Delia Smith Beef Goulash

• Prepare the oven and beef:Preheat the oven to 160°C. Toss the beef chunks with the flour, a little salt, and black pepper until evenly coated.
• Brown the beef:Heat the olive oil in a large, heavy based casserole over medium heat. Brown the beef in batches so it colours well. Remove to a plate and set aside.
• Build the flavour base:Lower the heat and add the sliced onions to the same pan. Cook gently for 10 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute.
• Add spices and liquid:Sprinkle in the sweet and smoked paprika, stirring well so it does not burn. Add the tomato purée, beef stock, caraway seeds, and bay leaf. Bring to a gentle simmer.
• Slow cook:Return the beef to the casserole and stir to coat. Cover with a lid and place in the oven. Cook for about 2 hours, stirring once halfway through, until the beef is very tender and the sauce is thick.
• Finish and serve:Remove the bay leaf. Stir in the soured cream and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

Tips for Perfect Beef Goulash

Why is my goulash tough?

The beef needs enough time to break down. Keep the oven temperature low and cook until the meat is soft enough to cut with a spoon.

How do I stop the paprika from tasting bitter?

Always add paprika off direct high heat and stir it in quickly with liquid. Burning paprika causes bitterness.

Can I make it richer?

Yes. Replace a small amount of stock with red wine, or add an extra spoon of tomato purée for depth.

How thick should goulash be?

It should be thick but spoonable. If too thin, uncover for the last 20 minutes of cooking.

Serving Suggestions

• Spoon over buttered mashed potatoes
• Serve with egg noodles or tagliatelle
• Pair with crusty bread for dipping
• Add pickled cucumbers or red cabbage on the side

Storage

Room temperature

Allow to cool, then keep covered for up to 6 hours if the room is cool.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.

Nutrition Information

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 45 g
• Fat: 30 g
• Saturated fat: 9 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.