Let me confess something: I ruined Hungarian goulash the first time I made it. And not just slightly. I turned what should have been a rich, comforting stew into a watery mess that tasted like seasoned regret. Why? Because I didn’t trust the process — or the paprika.
Delia Smith’s Hungarian Goulash is one of those quietly brilliant recipes that doesn’t need fuss or flair. Just a bit of patience, proper cuts of beef, and that vital smoky paprika. This dish, rooted in Hungarian cowboy culture (the word “gulyás” literally means herdsman), is hearty, rustic, and deeply satisfying. It’s the kind of meal that makes you want to dip warm bread straight into the pot and eat standing over the stove.
If you’re craving rich, slow-cooked comfort food with depth, this one delivers — as long as you don’t rush it.
Ingredients List
- 700g beef stewing steak — tough cuts shine here; slow cooking makes them melt.
- 2 large onions — the backbone of the flavour; slice them thin for best results.
- 1 tbsp olive oil
- 1 clove garlic, crushed — or two, if you love a kick.
- 1 rounded tbsp plain flour — helps thicken the stew naturally.
- 1 rounded tbsp smoked paprika — do not substitute with generic paprika; trust me.
- 400g tin Italian chopped tomatoes
- 1 medium red or green pepper — red gives a sweeter contrast, green is sharper.
- 150ml soured cream — stirred in at the end for a creamy finish.
- Salt and pepper
I’ve tried adding mushrooms once. Didn’t hate it, but it veered off the classic path.
How to Make It (Instructions)
- Preheat your oven to 140°C (285°F) — low and slow wins the flavour game.
- Heat olive oil in a flameproof casserole dish until it shimmers, then brown the beef in batches. Don’t crowd the pan. Transfer browned pieces to a plate.
- Add onions to the pan and sauté on medium heat for about 5 minutes, until soft and golden.
- Return the beef to the pot along with the garlic. Sprinkle in flour and paprika, then stir until everything’s coated and smells incredible.
- Pour in the chopped tomatoes, season with salt and pepper, then bring it to a simmer. Cover tightly with a lid.
- Bake in the oven for 2 hours. Set a timer. Then walk away.
- While it’s cooking, you could prep the pepper… or completely forget like I did once. (Oops.)
- After 2 hours, slice the pepper into 3cm-wide strips and stir into the goulash. Cover again and cook for another 30 minutes.
- Just before serving, swirl in the soured cream gently to get that lovely marbled effect. Sprinkle a touch more paprika if you’re feeling generous.
Serve it hot, straight from the dish. No need to dress it up.

Common Mistakes
Why is my goulash watery?
You may not have used flour or cooked it long enough uncovered. Let it simmer lid-off for 10–15 minutes if it needs thickening.
Can I use lean beef instead?
Technically yes, but it won’t be as tender or flavourful. Fat equals flavour here.
Why does it taste bland?
You probably didn’t use enough paprika or under-seasoned it. Don’t be shy — Hungarian food needs bold spice.
Is sour cream optional?
Sure, but it really lifts the dish. I forgot it once and regretted every bite.
Storage and Reheating Tips
- Fridge: Let the goulash cool, then store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Label them — you’ll thank yourself later.
- Stovetop Reheat: Add a splash of broth or water. Heat gently, stir occasionally.
- Microwave: Use a lid and stir halfway. Keep it low to avoid rubbery meat.
- Oven: Reheat covered at 150°C for about 25 minutes.
What to Serve With It
- Crusty sourdough bread — for soaking up that rich sauce.
- Butter-glazed egg noodles — a nod to Hungarian tradition.
- Simple cucumber salad — to cut through the richness with something cool and crisp.
FAQ Section
Can I make this gluten-free?
Yes — swap plain flour for gluten-free flour or cornstarch. No one will notice the difference.
Is goulash supposed to be thick or soupy?
Hungarian goulash is somewhere in between — not gravy-thick, but definitely not watery.
Can I cook it on the stovetop instead?
Yes, just keep it on a very low simmer and stir occasionally for 2–2.5 hours.
Can I make it in a slow cooker?
Absolutely. Brown everything first, then transfer to your slow cooker and cook on low for 6–8 hours.
Try More Recipes:
- Delia Smith Venison Sausage Casserole
- Delia Smith Chicken Casserole
- Delia Smith Slow Cooker Brisket
- Delia Smith Quince Jelly Recipe

Delia Smith Hungarian Goulash
Description
A rich, smoky Hungarian stew with tender beef, paprika, and soured cream — classic comfort food at its best.
Ingredients
Instructions
- Preheat oven to 140°C (285°F).
- Heat oil in a flameproof casserole. Brown beef in batches; set aside.
- Sauté onions in the same pot for 5 minutes.
- Return beef to pot. Add garlic, then stir in flour and paprika.
- Add tomatoes, salt, and pepper. Bring to simmer.
- Cover and bake for 2 hours.
- Add sliced pepper, return to oven for 30 more minutes.
- Stir in sour cream just before serving. Serve hot.