Mary Berry Goulash Soup Recipe

This delicious Mary Berry Goulash Soup is a hearty, comforting meal perfect for chilly days. It’s packed with tender beef, soft potatoes, and a rich paprika-spiced broth. Quick to prepare with simple, everyday ingredients, it’s a flexible recipe you can tweak to your taste. Serve it hot with a dollop of soured cream for extra indulgence!

This Mary Berry Goulash Soup Recipe Is From Complete Cookbook by Mary Berry

Ingredients Needed

Main Ingredients

• 2 red peppers or 4 jarred roasted red peppers (drained and chopped)
• 2 tbsp sunflower oil
• 500 g stewing beef, trimmed and cut into 3.5 cm (1½ in) pieces
• 2 large onions, thickly sliced
• 750 g potatoes, peeled and diced

Seasoning & Flavours

• 1 tbsp plain flour
• 2 tsp paprika
• 1.5 litres (2½ pints) beef stock
• 1 x 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tbsp red wine vinegar
• 1 garlic clove, crushed
• 1 bay leaf
• Salt and black pepper
• Dash of Tabasco sauce

Optional Garnish

• Soured cream
• Snipped fresh chives

How To Make Goulash Soup Recipe

1. Prepare the peppers: Roast and peel the fresh peppers if using; chop into chunks. Drain and chop jarred roasted peppers if using.
2. Brown the beef: Heat the sunflower oil in a large pan. Add the beef and brown it all over.
3. Cook the onions and spices: Add the onions, peppers, flour, and paprika to the pan. Stir well over high heat for 1–2 minutes.
4. Simmer the soup: Add the beef stock, chopped tomatoes, tomato purée, red wine vinegar, crushed garlic, and bay leaf. Season with salt and black pepper, bring to a boil, cover, and simmer for 1½ hours.
5. Add the potatoes: Stir in the diced potatoes and cook for another 30 minutes until the beef and potatoes are tender. Remove and discard the bay leaf.
6. Season and serve: Add a dash of Tabasco sauce, adjust the seasoning, and serve hot. Garnish with soured cream and snipped chives if desired.

Recipe Tips

• Brown the beef properly: Ensure the beef is browned on all sides before adding other ingredients. This helps develop a rich flavour.
• Use freshly roasted peppers: If possible, roast your own peppers instead of using jarred. Fresh peppers add a deeper, smokier taste to the soup.
• Simmer slowly: Let the soup simmer gently for at least 1½ hours. This allows the flavours to meld together for a tastier result.
• Adjust the spice level: Add Tabasco sauce to taste. Start with a small amount and gradually add more for the perfect heat.
• Don’t skip the garnish: A dollop of sour cream and fresh chives on top adds creaminess and a fresh flavour contrast to the soup.

How To Store Leftovers

• Refrigerate: Put leftovers goulash soup in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Pour leftovers goulash soup into a freezer-safe container, leaving space for freezing. Freeze for up to 3 months. Defrost it in the fridge overnight before warming it up on the stove.
• Reheating: Warm leftovers goulash soup on the stove over medium heat for 8–10 minutes, stirring occasionally, or microwave it in a microwave-safe bowl for 2–3 minutes.

Nutrition Facts

Serving Size: 1 serving (approximately 1/6 of the recipe)

• Calories: 572 kcal
• Total Fat: 43 g
• Saturated Fat: 19 g
• Cholesterol: 124 mg
• Sodium: 655 mg
• Potassium: 984 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Sugars: 5 g
• Protein: 34 g

Try More Mary Berry Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe