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Delia Smith Beef Goulash Recipe

Delia Smith Beef Goulash Recipe

Delia Smith's beef goulash recipe is deeply warming, rich with paprika, and full of tender slow-cooked beef.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 People
Course: Side Dish
Cuisine: British
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 kg braising steak cut into large chunks
  • 2 tbsp plain flour
  • Salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 2 onions sliced
  • 2 red peppers sliced
  • 3 garlic cloves crushed
  • 3 tbsp sweet paprika
  • 1 tsp caraway seeds optional
  • 2 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 500 ml beef stock
  • 1 bay leaf
  • 150 ml soured cream to serve
  • Fresh parsley chopped, to finish

Method
 

  1. Toss beef in flour, salt and pepper, then brown in batches. Set aside.
  2. Soften onions and peppers, then add garlic.
  3. Stir in paprika and caraway seeds, cooking for 1 minute until fragrant.
  4. Add tomato purée and chopped tomatoes.
  5. Return beef to the pan with stock and bay leaf.
  6. Cover and braise at 150°C (130°C fan) for 2½ to 3 hours.
  7. Reduce uncovered if needed to thicken the sauce.
  8. Remove bay leaf, scatter with parsley, and serve with soured cream.

Notes

Blooming the paprika in fat before adding liquid is essential for proper depth of flavour.
Use fresh, good quality paprika rather than a jar that's been sitting for years.
Keep the heat gentle when cooking the paprika to avoid it turning bitter.
Add soured cream at the table rather than in the pot for the best presentation.
Freezes well for up to 3 months; add fresh soured cream when serving.