Delia Smith Beef Goulash Recipe is a rich, paprika-scented beef stew with onions, tomatoes and a slow-cooked texture. The beef is browned first, then simmered gently until tender and the sauce becomes thick, savoury and deeply flavoured.
Ingredients
- 900 g stewing beef, cut into 4–5 cm cubes
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 tablespoon plain flour
- 400 g tin chopped tomatoes
- 300 ml beef stock
- 1 tablespoon tomato purée
- 1 red pepper, deseeded and sliced
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons sour cream, to serve
- Chopped fresh parsley, optional
How to Make Delia Smith Beef Goulash
Step 1
Pat the beef dry with kitchen paper and season lightly with salt and black pepper. Heat the oil in a large heavy-based casserole over medium-high heat. Brown the beef in batches, making sure the pieces have space around them. Transfer the browned beef to a plate.
Lower the heat slightly and add the sliced onions. Cook for about 8–10 minutes, stirring regularly, until softened and lightly golden. Add the garlic and cook for another minute.
Step 2
Remove the casserole from the heat briefly and stir in the paprika and caraway seeds. Add the flour and mix well so the onions are coated. Return the casserole to the heat and add the chopped tomatoes, tomato purée and beef stock.
Stir firmly, scraping the browned bits from the bottom of the pan. Return the beef and any juices from the plate to the casserole. Add the sliced red pepper and bring the mixture to a gentle simmer.
Step 3
Cover the casserole with a tight-fitting lid and cook over very low heat for about 1½–2 hours, or until the beef is tender enough to break apart easily with a fork. Stir occasionally and check that the sauce is not catching on the bottom.
If the sauce is too thin near the end of cooking, remove the lid for the final 15–20 minutes and let it reduce. Taste and adjust the seasoning. Serve with a spoonful of sour cream and a scattering of parsley if desired.
What to Serve With Delia Smith Beef Goulash
Goulash has a generous sauce, so it works particularly well with something that can absorb it. Try:
- Buttered egg noodles for a classic, comforting combination.
- Boiled potatoes for a simple family dinner.
- Mashed potatoes when you want a particularly rich meal.
- Rice for an easy everyday option.
- Crusty bread for mopping up the paprika-rich sauce.
- Cucumber or cabbage salad to add something fresh and crisp.
A small spoonful of sour cream on top balances the paprika and gives the finished dish a smoother, creamier taste.
Delia Smith Beef Goulash Nutrition Information
Approximate nutrition per serving, assuming 6 servings and excluding optional sour cream:
| Nutrient | Approximate amount |
|---|---|
| Calories | 430 kcal |
| Protein | 43 g |
| Fat | 21 g |
| Carbohydrates | 17 g |
| Fibre | 4 g |
| Sodium | 650 mg |
Actual values vary according to the beef cut, stock, oil and serving size.
FAQs
Can I make goulash ahead of time?
Yes. The flavour often improves after resting overnight. Cool it promptly, refrigerate it in a covered container and reheat thoroughly before serving.
What cut of beef is best for goulash?
Chuck, braising steak or another well-marbled stewing cut works well. Tougher cuts become tender during the long, gentle cooking time.
Can I use smoked paprika?
You can, but sweet paprika gives the dish a more traditional flavour. If using smoked paprika, replace only part of the sweet paprika so the smokiness does not dominate.
Can I freeze beef goulash?
Yes. Allow it to cool completely, portion it into airtight containers and freeze for up to about 3 months. Thaw overnight in the refrigerator and reheat gently until piping hot.
How can I make the sauce thicker?
Simmer uncovered toward the end of cooking to reduce the liquid. If you need more thickening, a small amount of flour mixed with cold water can be stirred in and cooked for several minutes.