Mary Berry Goulash Soup Recipe

I first made this goulash soup on a freezing January night when I’d promised myself I wouldn’t order a takeaway again. I had beef in the freezer, a rogue red pepper, and a vague memory of Mary’s recipe. What I didn’t expect? How genuinely comforting it turned out. Like stew and soup had a baby—with smoky paprika and spoon-tender beef.

That first go wasn’t perfect, though. I rushed the beef browning (big mistake—it came out bland), and I used jarred peppers without draining them well. Made the broth weirdly watery. Second time round, I roasted the peppers myself, browned the beef properly, and gave it the full simmer time. The result? Deep, rich flavour, velvety texture, and exactly the kind of thing you want to eat curled up with a blanket. Let me show you how to get it right.

WHY THIS ONE WORKS SO WELL

• It’s both soup and stew. You get the comfort of chunky beef and potato, with a spoonable, spiced broth that’s deeply satisfying.
• Paprika is the star. That smoky warmth defines the whole bowl—but not all paprikas are equal. I use Hungarian sweet paprika for best flavour.
• Browning matters. Rushing this step is where I went wrong. A proper sear on the beef builds the flavour base you need.

INGREDIENTS + WHY THEY MATTER

• Stewing beef (500g) – Needs time to break down. I use shin or chuck—both go meltingly soft after a long simmer.
• Red peppers (2 fresh or 4 jarred) – I prefer fresh, roasted myself. The flavour’s deeper and smokier. Jarred work in a pinch but drain well.
• Sunflower oil (2 tbsp) – High smoke point, doesn’t interfere with the flavour.
• Onions (2 large) – Adds sweetness and bulk. Thick slices hold up better during long cooking.
• Potatoes (750g) – Go for floury ones like Maris Piper—they soak up the broth a bit and thicken the soup naturally.
• Paprika (2 tsp) – Use the best you can find. I once used a tired supermarket jar and it tasted flat.
• Beef stock (1.5L) – I use a stock pot or homemade if I’ve got it.
• Tomato purée + chopped tomatoes – These bring body and acidity.
• Red wine vinegar (1 tbsp) – Don’t skip it—it lifts the whole thing right at the end.
• Tabasco sauce – Just a dash gives subtle heat. Add more if you like it fiery.
• Soured cream + chives – Cool, creamy, and a perfect counterpoint to the rich soup.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want it richer? Stir in a spoonful of crème fraîche instead of soured cream—it’s silkier.
• Spicy version? Add a pinch of cayenne with the paprika.
• No red wine vinegar? A splash of lemon juice at the end works, but it’s not quite as rounded.
• Vegetarian twist? Not really the same, but I did once swap beef for smoked tofu and used veg stock. It was… interesting. Definitely not goulash, but not bad either.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Beef was chewy	Didn’t simmer long enough	Give it at least 90 minutes—don’t rush it
Broth was thin	Used jarred peppers without draining	Drain well or roast your own
Flavour was flat	Didn’t brown beef properly	Sear in batches, don’t crowd the pan

HOW TO MAKE MARY BERRY’S GOULASH SOUP

PREPARE THE PEPPERS

Roast and peel the fresh peppers if using, then chop. If using jarred, drain and chop well.

BROWN THE BEEF

Heat sunflower oil in a large pan. Add beef in batches and brown on all sides. Don’t rush this—it’s the base of your flavour.

ADD ONIONS, PEPPERS + SPICES

Stir in sliced onions, chopped peppers, flour, and paprika. Cook over high heat for 1–2 minutes, stirring to coat.

ADD LIQUID + SIMMER

Pour in beef stock, chopped tomatoes, tomato purée, vinegar, garlic, and bay leaf. Season well, bring to a boil, cover, and simmer for 1½ hours.

ADD POTATOES

Add diced potatoes and simmer uncovered for 30 minutes, until both beef and potatoes are tender. Remove the bay leaf.

FINISH + SERVE

Add a dash of Tabasco, adjust seasoning, and serve hot with a dollop of soured cream and snipped chives.

TIPS FROM MY KITCHEN

• I always sear the beef in two batches so it browns properly. Crowding the pan makes it steam.
• If I’m roasting my own peppers, I do it under the grill while the beef is browning—kills two birds.
• I make a double batch and freeze half—tastes even better next week.

STORAGE + SERVING

• Fridge: Keeps for up to 3 days in an airtight container.
• Freezer: Freeze for up to 3 months. Defrost in fridge overnight.
• Reheat: Gently on the hob or in the microwave until hot through.
• Serve with: Soured cream and crusty rye bread or a chunk of baguette.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken instead of beef?
A: You can, but it won’t be goulash. This dish relies on slow-cooked beef flavour.

Q: What kind of potatoes work best?
A: Floury ones like Maris Piper or Yukon Gold. Waxy potatoes stay too firm.

Q: Is this spicy?
A: Not really. Just gently warming. Add extra Tabasco or cayenne if you like more heat.

Q: Can I make this in a slow cooker?
A: Yes. Brown the beef first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Try More Recipes:

• Mary Berry Smoked Haddock Soup
• Mary Berry Pea and Mint Soup Recipe
• Mary Berry Goulash Soup Recipe