Delia Smith Beef Goulash​ Recipe​

This Delia Smith-style beef goulash is a deeply savoury, paprika-rich stew with fork-tender beef, a silky onion base, and a gently warming finish. The texture is thick and glossy, with peppers and tomatoes melting into the sauce and just enough spice to keep things interesting. It is a straightforward, low-fuss recipe that rewards you with big flavour, and it suits a relaxed weekend cook just as well as a make-ahead supper. Total time is about 2 hours 45 minutes, with only 20 minutes of hands-on prep.

What Makes This Beef Goulash So Good?

The secret is taking your time with two things: browning the beef properly and cooking the onions until they are soft and lightly caramelised. Paprika can turn bitter if scorched, so you stir it in briefly off the heat, then immediately cushion it with tomatoes and stock. The result is a sauce that tastes rounded and rich, with a gentle tang at the end to keep everything lively.

Ingredients

For the beef and base

• 2 tbsp vegetable oil (or sunflower oil)
• 1.2kg stewing beef (chuck, braising steak, or brisket), cut into 4cm chunks
• 2 tsp fine salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 large onions, thinly sliced
• 3 garlic cloves, crushed

For the goulash sauce

• 3 tbsp sweet paprika (good-quality)
• 1 tsp smoked paprika (optional, but lovely)
• 1½ tsp caraway seeds, lightly crushed
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 400g chopped tomatoes (1 tin)
• 500ml beef stock, hot
• 2 bay leaves

To finish

• 2 red peppers, deseeded and sliced
• 1 yellow pepper, deseeded and sliced (or another red pepper)
• 1 tbsp red wine vinegar (or 2 tsp lemon juice)
• 150ml soured cream (optional, for a softer, creamier finish)

How to Make Delia Smith Beef Goulash Recipe

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Set a shelf in the middle so the casserole cooks evenly and the top doesn’t dry out.
• Warm your casserole: Put a large, lidded casserole dish (Dutch oven) over medium-high heat for 2 minutes, then add the oil.
• Season and brown the beef: Toss the beef with the salt and pepper. Brown in batches so the pan stays hot, giving each side time to colour well. Lift the beef onto a plate as you go.
• Soften the onions: Reduce the heat to medium. Add the sliced onions with a small pinch of salt and cook for 10 to 12 minutes, stirring regularly, until soft and golden at the edges.
• Add garlic: Stir in the crushed garlic and cook for 1 minute, just until fragrant.
• Mix in the spices (gently): Take the pan off the heat for 20 seconds, then stir in the sweet paprika, smoked paprika (if using), and caraway. This prevents the paprika from catching and turning bitter.
• Thicken the base: Sprinkle in the flour and stir for 1 minute. Add the tomato purée and stir again until the onions look glossy and well coated.
• Build the sauce: Pour in the chopped tomatoes and hot stock, stirring and scraping up any browned bits from the bottom. Bring to a gentle simmer.
• Assemble the casserole: Return the browned beef (and any juices) to the dish and add the bay leaves. Once it just starts bubbling, put the lid on.
• Bake until tender: Transfer to the oven and cook for 1 hour 45 minutes. Stir once halfway through to keep everything cooking evenly.
• Add peppers: Stir in the sliced peppers and return to the oven, uncovered or loosely covered, for 20 minutes more until the peppers are tender and the sauce is rich.
• Balance and finish: Stir in the red wine vinegar (or lemon juice). Taste and adjust salt and pepper. For a creamier goulash, take the pan off the heat and stir in the soured cream.
• Cool slightly and serve: Let the goulash stand for 10 minutes before serving. This short rest helps the sauce settle and taste even better.

Tips

Why is my goulash bitter?

Paprika is the usual culprit. Don’t let it fry hard in the pan. Stir it in briefly off the heat, then quickly add tomatoes and stock to protect the flavour. Also, check your paprika: old paprika can taste dusty and harsh.

How do I get the beef properly tender?

Use a cut meant for slow cooking (chuck, brisket, braising steak) and keep the temperature gentle. If it’s still chewy after the stated time, it simply needs longer. Give it another 20 to 30 minutes in the oven and check again.

How can I thicken goulash if it seems thin?

Simmer it on the hob for 10 to 15 minutes with the lid off, stirring now and then. The sauce will reduce and turn glossy. Avoid adding extra flour late on, which can taste raw.

Can I make it less spicy but still flavourful?

Stick to sweet paprika and skip smoked paprika if you prefer. Caraway adds warmth without heat, and the finishing splash of vinegar brightens the stew without making it spicy.

Serving Suggestions

• Buttered tagliatelle or egg noodles with a spoonful of soured cream
• Steamed rice or buttery mashed potatoes
• Crusty bread for mopping up the sauce
• Cucumber salad or simple dressed green salad on the side

Storage

Room temperature

Cool the goulash quickly and do not leave it out for more than 2 hours (1 hour in a hot kitchen). Once barely warm, refrigerate.

Refrigerator

Store in an airtight container for up to 4 days. The flavour improves overnight, making this ideal for meal prep. Reheat gently on the hob until piping hot, adding a splash of water or stock if needed.

Freezing

Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the hob. If you plan to freeze, consider leaving out the soured cream and stirring it in after reheating for the best texture.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18 g
• Protein: 48 g
• Fat: 28 g
• Saturated Fat: 9 g
• Sodium: 980 mg

Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.

FAQs

Delia Smith Beef Goulash​ Recipe​

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: Hungarian-inspired, BritishDifficulty: Easy

Servings

6

bowls

Prep time

20

minutes

Cooking time

2

hours 

25

minutes

Total time

165

minutes

Calories

520

kcal

2

hours 

45

minutes

A rich, paprika-forward beef goulash with tender chunks of beef, sweet peppers, tomatoes, and a lightly creamy finish. Slow-cooked in the oven for deep flavour and an easy, reliable result.

Ingredients

• 2 tbsp vegetable oil

• 1.2kg stewing beef (chuck or brisket), cut into 4cm chunks

• 2 tsp fine salt, plus more to taste

• 1 tsp freshly ground black pepper

• 3 large onions, thinly sliced

• 3 garlic cloves, crushed

• 3 tbsp sweet paprika (good-quality)

• 1 tsp smoked paprika (optional)

• 1½ tsp caraway seeds, lightly crushed

• 2 tbsp plain flour

• 2 tbsp tomato purée

• 400g chopped tomatoes (1 tin)

• 500ml beef stock, hot

• 2 red peppers, deseeded and sliced

• 1 yellow pepper, deseeded and sliced (or another red)

• 1 tbsp red wine vinegar or 2 tsp lemon juice

• 2 bay leaves

• 150ml soured cream (optional, to finish)

Directions

• Preheat the oven to 160°C (140°C fan). Heat a large casserole dish on the hob.
• Season the beef, then brown in batches in oil until well coloured. Remove to a plate.
• Cook onions with a pinch of salt until soft and golden, then add garlic for 1 minute.
• Stir in paprika and caraway briefly off the heat, then add flour and tomato purée.
• Add tomatoes and hot stock, scraping the pan. Return beef and add bay leaves.
• Cover and cook in the oven for 1 hour 45 minutes, stirring once halfway.
• Add peppers and cook 20 minutes more until tender.
• Finish with vinegar or lemon, adjust seasoning, and stir in soured cream if using.
• Rest 10 minutes, then serve hot with your chosen sides.

Notes

• Use sweet paprika you trust; it is the main flavour, not a background spice.
• Brown the beef well for depth, but do it in batches so it sears instead of steams.
• For a thicker sauce, simmer uncovered on the hob for 10 minutes after braising.
• Tastes even better the next day and freezes beautifully.