Anne Morgan This Delia Smith Hungarian Goulash Recipe is a hearty and tender recipe, which calls for beef stew meat and Hungarian sweet paprika. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.
Delia Smith Hungarian Goulash Recipe Ingredients
- ⅓ cup vegetable oil
- 3 onions, sliced
- 2 tablespoons Hungarian sweet paprika
- 3 teaspoons salt, divided
- ½ teaspoon ground black pepper
- 3 pounds beef stew meat, cut into 1 1/2 inch cubes
- 1 ½ cups water
- 1 (6 ounce) can tomato paste
- 1 clove garlic, minced
How To Make Delia Smith Hungarian Goulash Recipe
- Sauté the onions: Heat oil in a large pot or Dutch oven over medium heat. Cook and stir onions in oil until soft, 2 to 4 minutes. Remove onions and set them aside.
- Season and sear the beef: Combine paprika, 2 teaspoons salt, and pepper in a medium bowl. Coat beef cubes in spice mixture, and cook in the onion pot until brown on all sides.
- Simmer the stew: Return onions to the pot with beef; pour in water, tomato paste, garlic, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours.
Recipe Tips
- Which paprika to use: The key to this dish is using high-quality Hungarian sweet paprika. Do not use smoked paprika (pimentón) or hot paprika unless you want a completely different flavor profile. The sweet paprika provides that signature deep red color and mellow flavor.
- Best cut of beef: Look for “chuck roast” or pre-cut stew meat. Chuck roast has excellent marbling that breaks down over the long simmer, ensuring the meat becomes fork-tender rather than tough and chewy.
- How to thicken the sauce: The sauce will naturally thicken as the collagen from the beef breaks down and combines with the tomato paste. If you prefer a much thicker, gravy-like consistency, you can mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking.
- Don’t rush the browning: When searing the beef in step 2, do it in batches if necessary. Crowding the pot will cause the meat to steam instead of sear, and you will miss out on the rich flavor developed by the Maillard reaction.
What To Serve With Delia Smith Hungarian Goulash Recipe
This rich stew needs a starch to soak up the delicious paprika-infused sauce.
- Buttered egg noodles (the traditional choice)
- Creamy mashed potatoes
- Crusty artisan bread or dumplings
- A simple cucumber salad with vinegar dressing
How To Store Delia Smith Hungarian Goulash Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavor often improves the next day.
- Freeze: This goulash freezes beautifully. Let it cool completely, then store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if the sauce has thickened too much in the fridge.
Delia Smith Hungarian Goulash Recipe Nutrition Facts
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 980mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugar: 5g
- Protein: 38g
Nutrition information is estimated per serving based on 8 servings.
FAQs
Can I make this in a slow cooker?
Yes. Brown the onions and beef as directed in steps 1 and 2, then transfer everything to a slow cooker. Add the remaining ingredients and cook on Low for 7-8 hours or High for 4-5 hours until the beef is tender.
Is this spicy?
No. Despite the red color, u0022sweetu0022 paprika is mild and fruity, not spicy. If you want heat, you can add a pinch of cayenne pepper or use hot Hungarian paprika.
Why is my meat tough?
If the meat is tough, it simply hasn’t cooked long enough. Beef stew meat needs time for the connective tissue to break down. Keep simmering gently and check it every 20 minutes; it will eventually become tender.
Try More Recipes:
- Delia Smith Goulash Meatballs Recipe
- Delia Smith Chicken Paprika Recipe
- Delia Smith Dauphinoise Potatoes Recipe
Delia Smith Hungarian Goulash Recipe
Course: DinnerCuisine: HungarianDifficulty: Easy8
servings15
minutes2
hours450
kcalA classic, comforting beef stew rich with onions and authentic sweet paprika, simmered until melt-in-your-mouth tender.
Ingredients
1/3 cup vegetable oil
3 onions, sliced
2 tbsp Hungarian sweet paprika
3 tsp salt (divided)
1/2 tsp black pepper
3 lbs beef stew meat (1.5 inch cubes)
1 1/2 cups water
6 oz tomato paste
1 clove garlic, minced
Directions
- Sauté sliced onions in oil in a large pot until soft; remove and set aside.
- Mix paprika, 2 tsp salt, and pepper in a bowl; coat beef cubes in the mixture.
- Brown the spiced beef in the same pot.
- Return onions to the pot; add water, tomato paste, garlic, and remaining 1 tsp salt.
- Bring to a boil, cover, and reduce heat to low.
- Simmer for 1.5 to 2 hours until beef is tender.
Notes
- Serving: Best served over egg noodles to catch the sauce.
- Flavor: Like many stews, this tastes even better the next day after the flavors have melded.
