This Delia Smith Beef Goulash Recipe follows the classic version associated with Delia Smith’s Complete Cookery Course: beef stewing steak is browned, then slowly cooked with onions, garlic, paprika and chopped tomatoes. The pepper goes in near the end so it keeps some texture, while soured cream is stirred through just before serving.
The original-style recipe serves 4 and uses a low oven at 140°C, with about 2½ hours of cooking time.
Ingredients
- 700g beef stewing steak, trimmed and cut into 4cm cubes
- 2 large onions, sliced
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 rounded tablespoon plain flour
- 1 rounded tablespoon smoked paprika
- 400g tin Italian chopped tomatoes
- 1 medium green or red pepper
- 150ml soured cream
- Salt and freshly ground black pepper
- A little extra paprika for serving
How to Make Delia Smith Beef Goulash Recipe
Step 1
Preheat the oven to 140°C.
Heat the olive oil in a large flameproof casserole over a fairly high heat. Add the beef in batches rather than crowding the pan. Brown the cubes well on all sides, then transfer them to a plate.
Lower the heat to medium. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until they become pale golden and soft.
Add the crushed garlic and cook briefly. Return the browned beef and its juices to the casserole.
Step 2
Sprinkle the flour and smoked paprika over the beef and onions. Stir thoroughly so the flour and paprika coat the meat and absorb the cooking juices.
Pour in the chopped tomatoes and season with salt and black pepper. Stir everything together and bring the mixture slowly to simmering point.
Put the lid on tightly and transfer the casserole to the middle of the oven. Cook for 2 hours.
The long, gentle cooking gives the stewing beef time to soften and allows the tomato and paprika sauce to become rich and concentrated.
Step 3
While the beef cooks, halve the pepper, remove the seeds and cut it into strips about 3cm wide.
After the first 2 hours, stir the pepper into the goulash. Cover the casserole again and return it to the oven for 30 minutes.
Remove the casserole from the oven and check the beef. It should be tender enough to cut easily with a fork.
Just before serving, stir in the 150ml soured cream. Delia’s original-style method leaves some of the cream slightly marbled through the sauce rather than completely mixing it in. Finish with a light sprinkle of paprika.
What to Serve With Delia Smith Beef Goulash Recipe
Rice is one of the best accompaniments because it absorbs the paprika-rich tomato sauce without competing with the beef. The original recipe is also suggested with vegetables.
Good choices include:
- Steamed white rice
- Buttered egg noodles
- Mashed potatoes
- Boiled potatoes
- Steamed green beans
- Roasted carrots
- Simple cabbage or broccoli
For a traditional, uncomplicated plate, serve the goulash over rice with a green vegetable on the side.
Delia Smith Beef Goulash Recipe Nutrition Information
Approximate nutrition per serving, assuming the recipe serves 4:
| Nutrient | Approximate amount |
|---|---|
| Calories | 550–600 kcal |
| Protein | 45–50g |
| Carbohydrates | 25–30g |
| Fat | 28–32g |
| Saturated fat | 11–13g |
| Fibre | 5–6g |
| Sodium | 500–700mg |
The exact values will change depending on the cut of beef, amount of oil retained during cooking, brand of tomatoes and soured cream, and serving size.
FAQs
Can I use a different cut of beef?
Yes. Braising steak, chuck steak or another good stewing cut works well. Avoid very lean cuts intended for quick cooking because they can become dry during the long oven cooking.
Can I make the goulash ahead of time?
Yes. Goulash reheats very well and can taste even better after resting overnight. Cool it promptly, refrigerate it, and reheat thoroughly before serving.
Can I freeze beef goulash?
Yes. The original recipe also suggests making a double batch and freezing the extra portion for another day.
For the best texture, freeze the goulash before adding the soured cream, then add fresh soured cream after reheating.
Is Hungarian goulash spicy?
This version is rich and paprika-forward rather than hot. Smoked paprika gives the dish a deeper flavour. If you prefer noticeable heat, a small amount of hot paprika can be added, but that changes the character of the original recipe.
Why is my beef still tough?
Give it more time. Stewing beef becomes tender as its connective tissue breaks down during slow cooking. If the sauce is not drying out, continue cooking gently until the beef is fork-tender.
Can I cook this on the stovetop?
Yes. Use a heavy casserole or Dutch oven and cook the goulash very gently with the lid on. Keep the heat low enough that the sauce barely simmers, and check occasionally to make sure it is not catching on the bottom.