The first time I made this, I was trying to warm up a rainy Sunday that felt endless. I had some braising steak and a tin of tomatoes knocking about, so I thought—why not goulash? Only problem? I skipped browning the beef properly. Big mistake. The sauce was tasty, but the meat was… let’s say, “enthusiastically chewy.”
Next time, I browned in batches, simmered patiently, and didn’t mess with the basics. The result? Deep, smoky richness. Spoon-tender beef. And that beautiful swirl of soured cream at the end? Pure comfort. Let me show you why this version is worth the slow-cook.
WHAT MAKES THIS RECIPE SPECIAL
Most goulash recipes are a little too rushed. But Mary’s take gives everything time to shine:
- Braising steak + low oven = melt-in-mouth
- Flour + paprika base = proper thickness without heaviness
- Soured cream swirl = sharp, creamy contrast to the deep tomato broth
And honestly? The potatoes soak up the sauce like sponges. You’ll want seconds, even if you’re already full.
INGREDIENTS + WHY THEY MATTER
- Sunflower Oil (2 tbsp) – Neutral flavour, high smoke point—perfect for browning beef.
- Braising Steak (1 kg) – Needs slow cooking to break down the fibres. Worth the wait.
- Onions (2 large) – Build sweetness as they cook. Don’t rush them.
- Garlic (1 clove) – One is enough—too much can overpower.
- Plain Flour (1 tbsp) – Thickens the sauce slightly, helps it cling to the meat.
- Paprika (1 tbsp + garnish) – Earthy warmth. Try to use Hungarian-style if you can.
- Beef Stock (600 ml) – Builds umami depth. A good quality stock makes all the difference.
- Tinned Tomatoes (400g) – Adds body and acidity.
- Tomato Purée (2 tbsp) – Concentrated flavour and colour.
- Red Peppers (2) – Sweet and vibrant, they soften into the sauce.
- Potatoes (4) – Waxy or floury both work—I’ve tested both. Floury ones break down slightly more.
- Soured Cream (150 ml) – Added just before serving for a creamy finish.
MAKING IT YOURS (WITHOUT RUINING IT)
- Want heat? Add a pinch of cayenne or smoked hot paprika.
- No beef? Try diced pork shoulder—it’s less traditional but works.
- Dairy-Free? Swap soured cream for oat crème fraîche. It still gives that cooling touch.
- Slow Cooker? Absolutely. After browning everything, pop it in the slow cooker on low for 6–8 hours.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Tough beef | Didn’t brown or cook long enough | Brown in batches and cook low + slow |
| Watery sauce | Skipped the flour or used too much liquid | Stick to the amounts and stir well after adding stock |
| Paprika went bitter | Burned it during cooking | Only cook paprika for 1 minute before adding stock |
HOW TO MAKE MARY BERRY’S HUNGARIAN GOULASH
1. Brown the Beef
Heat oil in a large flameproof casserole. Brown beef in batches over high heat. Don’t overcrowd the pan. Remove with a slotted spoon.
2. Soften the Onions
Lower heat. Add onions and garlic. Cook gently until soft but not coloured—about 5 minutes.
3. Build the Base
Stir in flour and paprika. Cook for 1 minute, then gradually stir in the beef stock. Bring to a boil.
4. Add Tomatoes + Beef
Return beef to the pan. Stir in canned tomatoes and tomato purée. Season with salt and pepper.
5. Bake
Cover and transfer to a preheated oven at 160°C (140°C fan, Gas 3). Cook for 1 hour.
6. Add Veg
Stir in red peppers and potatoes. Cover again and return to oven for another hour, until meat and veg are tender.
7. Finish + Serve
Check seasoning. Serve hot with a generous spoonful of soured cream and a sprinkle of paprika.
TIPS FROM MY KITCHEN
- I always warm my stock before adding it to the pan—it helps prevent lumps when combining with the flour.
- I let it rest 10 minutes after cooking—it thickens naturally and tastes richer.
- A crusty loaf is non-negotiable for mopping. Crumbs everywhere? Worth it.
STORAGE + SERVING
- Fridge: Keeps for 3 days in an airtight container. Gets better by the next day.
- Freezer: Freeze cooled goulash in portions for up to 3 months. Thaw in fridge overnight.
- Reheat: On the hob over low heat or microwave in short bursts, stirring between.
- Serve with: Crusty bread, mashed potato, rice, or even egg noodles.
FREQUENTLY ASKED QUESTIONS
Q: Can I make it ahead?
A: Definitely—it actually tastes better the next day as the flavours develop.
Q: Can I skip the potatoes?
A: You can, but they add bulk and soak up flavour. Swap for chunks of celeriac or serve with mash instead.
Q: Is it spicy?
A: Not by default, but you can add cayenne or hot paprika if you want a kick.
Q: Can I use smoked paprika?
A: Yes! I’ve done half sweet, half smoked for a deeper flavour—works beautifully.
Try More Recipes:
Mary Berry Hungarian Goulash
Course: DinnerCuisine: HungarianDifficulty: Easy6
servings15
minutes2
hours450
kcalA comforting, slow-cooked beef stew with tender meat, soft red peppers, and a rich paprika-infused tomato sauce—finished with a swirl of soured cream. The perfect dish for a chilly night or a Sunday family meal.
Ingredients
2 tbsp sunflower oil
1 kg (2 lb) braising steak, cubed
2 large onions, sliced
1 garlic clove, crushed
1 tbsp plain flour
1 tbsp paprika, plus more to garnish
600 ml beef stock
1 x 400g can tomatoes
2 tbsp tomato purée
Salt and black pepper
2 red peppers, chopped
4 potatoes, quartered
150 ml soured cream
Directions
- Heat oil in a large casserole. Brown beef in batches. Remove and set aside.
- Lower heat, add onions and garlic. Cook until soft.
- Stir in flour and paprika. Cook 1 minute, then add stock. Bring to a boil.
- Return beef to pot with tomatoes and purée. Season.
- Cover and bake at 160°C for 1 hour.
- Add peppers and potatoes. Bake 1 hour more until tender.
- Serve hot with soured cream and a dusting of paprika.
Notes
- Brown the beef in batches—it adds depth and keeps it tender.
- Don’t skip the flour—it makes the sauce velvety.
- Soured cream at the end lifts the whole dish—don’t skip it!