Delia Smith Hungarian Goulash

Delia Smith’s Hungarian Goulash is made with British chuck steak, red peppers, onions, garlic, plain flour, bay leaves, hot smoked pimentón, sweet smoked pimentón, Italian chopped tomatoes, and soured cream. This traditional Hungarian Goulash recipe creates a hearty dinner that takes about 3 hours to prepare and can serve up to 6 people.

Delia Smith Hungarian Goulash Ingredients

• 2 lb 8 oz (1.15 kg) British chuck steak (braising steak), trimmed and cut into 1½ inch (4 cm) cubes
• 2 medium red peppers
• Salt and freshly milled black pepper
• 1 level tablespoon hot smoked pimentón
• 1 level tablespoon sweet, mild smoked pimentón, plus a little extra to sprinkle
• 2 tablespoons olive oil
• 3 large onions, peeled and chopped
• 2 garlic cloves, crushed
• 2 level tablespoons plain flour
• 3 bay leaves
• 2 tins Italian chopped tomatoes, one 400 g (14 oz), one 230 g (8 oz)
• To serve: 8 fl oz (225 ml) soured cream

How To Make Delia Smith Hungarian Goulash

1. Preheat Oven: Preheat your oven to gas mark 1, 275ºF (140ºC).
2. Brown the Beef: Heat the oil in a casserole over high heat until sizzling. Brown the beef cubes on all sides, cooking a few at a time. Transfer to a plate as they brown.
3. Cook the Onions: Reduce heat to medium, stir in the onions, and cook for about 5 minutes until they start to brown and caramelize at the edges.
4. Add Garlic and Beef: Stir in the garlic and return the browned beef to the casserole.
5. Add Flour and Pimentón: Sprinkle in the flour and both pimentón types. Stir well to soak up the juices.
6. Add Tomatoes and Bay Leaves: Add the bay leaves and both tins of tomatoes. Season with salt and pepper.
7. Simmer in Oven: Bring to a simmer, cover with a tight-fitting lid, and cook in the oven for 2 hours.
8. Prepare Peppers: While cooking, halve the peppers, remove seeds and pith, and cut into strips about 1 x 2 inches (2 x 5 cm).
9. Add Peppers: After 2 hours, stir the peppers into the goulash. Cover and cook for an additional 30 minutes.
10. Finish and Serve: Remove from oven, let stand for 5 minutes, then stir in the soured cream. Sprinkle with a little extra pimentón before serving. Serve straight from the casserole.

Recipe Tips

• Brown the Beef Thoroughly: Ensure each piece of beef is browned deeply to develop rich, complex flavors. Avoid overcrowding the pan to prevent steaming the meat.
• Use Fresh Bay Leaves: For the best flavor, use fresh bay leaves rather than dried ones. They add a more vibrant, aromatic quality to the goulash.
• Adjust the Pimentón: Taste and adjust the amount of hot smoked pimentón to suit your spice preference. The balance between hot and mild pimentón enhances the dish’s depth.
• Simmer Slowly: Cook the goulash in the oven at a low temperature for the full 2 hours to ensure the meat becomes tender and the flavors meld together beautifully.
• Stir in Soured Cream Just Before Serving: Add the soured cream at the end to keep it creamy and prevent it from curdling. Stir gently to create a marbled effect.

What To Serve With Hungarian Goulash?

This hearty Hungarian Goulash pairs well with mashed potatoes, crusty bread, buttered noodles, or dumplings. It also can be served alongside a fresh green salad, steamed vegetables, roasted potatoes, or rice for a full dinner.

How To Store Leftovers Hungarian Goulash?

• Refrigerate: Let the leftover Hungarian Goulash cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the goulash to cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, put the container in the refrigerator overnight, then reheat before serving.

How To Reheat Leftovers Hungarian Goulash?

• In The Oven: Preheat your oven to 350ºF (175ºC). Place the goulash in an oven-safe dish, cover with foil, and heat for about 20-30 minutes, or until hot throughout.
• In The Microwave: Transfer the goulash to a microwave-safe container. Cover and microwave on high for 3-5 minutes, stirring halfway through, until heated evenly.
• On The Stove: Heat the goulash in a saucepan over medium heat for 10-15 minutes, stirring occasionally, until it is heated through. Add a splash of water or broth if needed to adjust the consistency.

Delia Smith Hungarian Goulash Nutrition Facts

Serving Size: 1 serving (1/6 of the recipe)

• Calories: 485
• Total Fat: 27g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 580mg
• Potassium: 950mg
• Total Carbohydrate: 28g
• Dietary Fiber: 5g
• Sugars: 9g
• Protein: 34g

Try More Delia Smith recipes:

• Delia Smith Potato Salad
• Delia Smith Onion Sauce
• Delia Smith Lasagne Ragu Recipe
• Delia Smith Braised Meatballs With Peppers And Tomatoes