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