Delia Smith Beef Goulash​ Recipe

This hearty Delia Smith Beef Goulash is made with tender braising steak, hot paprika, sweet smoked paprika, rich tomato frito, and red wine. This recipe creates a deeply flavorful and smoky stew, making it a perfect main course. It’s ideal for a cozy winter evening, providing a comforting family meal that serves about 6 people.

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Delia Smith Beef Goulash Ingredients

• 800g diced braising steak
• 1 large onion, peeled
• 1 large green pepper, halved and de-seeded
• 1 clove garlic, peeled and crushed
• 1 tablespoon plain flour
• 1 dessertspoon hot paprika
• 1 dessertspoon sweet smoked paprika, plus extra for sprinkling
• 2 jars (300g each) Heinz tomato frito
• 150ml red wine
• 150ml soured cream
• Salt and freshly milled black pepper

How To Make Delia Smith Beef Goulash

1. Preheat your oven: Set the oven to 140°C (gas mark 1).
2. Prepare the vegetables: Roughly chop the onion and green pepper into large chunks. Place them in a large mixing bowl with the crushed garlic.
3. Coat the beef: Add the diced steak, plain flour, both types of paprika, and a generous amount of salt and pepper to the bowl with the vegetables.
4. Mix everything together: Use your hands to toss all the ingredients until the meat and vegetables have a good, even coating of flour and spices.
5. Assemble the goulash: Tip the entire mixture from the bowl into a medium, flameproof casserole dish. Pour in the tomato frito and red wine.
6. Slow-cook the goulash: Stir everything well to combine. Cover the casserole with a tight-fitting lid and place it in the preheated oven to cook for 3 hours.
7. Finish with soured cream: After 3 hours, carefully remove the casserole from the oven. Stir in the soured cream until it is well combined. Taste and add more salt or pepper if needed.
8. Serve and garnish: Serve the goulash hot with buttered noodles or rice. Sprinkle a little extra smoked paprika over the top just before serving.

Recipe Tips

• Choose the Right Beef: Using braising steak (like chuck steak) is key. These tougher cuts are perfect for slow cooking because their connective tissues break down over time, resulting in incredibly tender, melt-in-your-mouth beef.
• Don’t Skip the Smoked Paprika: The sweet smoked paprika provides the signature smoky depth that defines a great goulash. Using a quality brand makes a noticeable difference in the final flavor.
• Low and Slow is the Way to Go: The low oven temperature and long cooking time are essential. Rushing this process will result in tough meat. Be patient and let the oven do the work.
• Stir in Soured Cream Gently: To prevent the soured cream from splitting or curdling, stir it in after the goulash has slightly cooled from its bubbling-hot temperature. A gentle stir is all you need to make the sauce creamy and rich.

What To Serve Beef Goulash

This rich and savory beef goulash is traditionally served over a bed of wide buttered egg noodles. It is also excellent with fluffy white rice or creamy mashed potatoes to soak up the delicious sauce. For a lighter side, serve it with a simple green salad with a sharp vinaigrette or some steamed green beans. A piece of crusty bread is a must for dipping.

How To Store Beef Goulash Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and taste even better the next day.
• Freeze: This goulash freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container or bag. For best results, freeze it before adding the soured cream. It will keep for up to 3 months. Thaw overnight in the refrigerator and gently reheat, stirring in the soured cream just before serving.

Delia Smith Beef Goulash Nutrition Facts

• Calories: 460 kcal
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 130mg
• Sodium: 620mg
• Total Carbohydrate: 16g
• Sugars: 10g
• Protein: 42g

Frequently Asked Questions

• What is tomato frito? Can I use something else? Tomato frito is a Spanish-style tomato sauce that has been gently fried with onions and garlic, giving it a rich, concentrated flavor. If you can’t find it, you can substitute it with a high-quality tomato passata or crushed tomatoes. To mimic the flavor, you could gently sauté some extra onion and garlic in olive oil before adding the passata.
• Can I cook this goulash on the stovetop? Yes, you can. After combining all the ingredients in the casserole dish, bring it to a gentle simmer on the stovetop. Then, reduce the heat to the lowest possible setting, cover, and let it cook for 3 hours, stirring occasionally to prevent it from sticking.
• Why did my soured cream curdle? Soured cream can curdle or split if it is added to a liquid that is boiling or too hot. To avoid this, let the goulash sit for a few minutes after you take it out of the oven before gently stirring in the soured cream.
• What’s the difference between hot and sweet paprika? Hot paprika is made from spicy peppers and adds heat to the dish, while sweet paprika provides color and a mild, sweet pepper flavor. The smoked sweet paprika adds an additional layer of smoky depth. Using both creates a balanced and complex flavor profile.

Try More Recipes:

• Delia Smith Bbq Chicken​ Recipe
• Delia Smith Bacon And Egg Pie​ Recipe
• Delia Smith​ Alpine Eggs Recipe