Traditional Hungarian Goulash Mary Berry: One-Pot Family Meal

I’m so excited to share this Hungarian goulash Mary Berry with you because it’s become one of my go-to comfort meals! The way the beef gets all tender and flavorful after simmering in that paprika-spiced tomato broth is just wonderful. And throwing in those colorful peppers and chunks of potato makes it feel really special. Top each bowl with sour cream and dig in, you’re going to love this one!

What is Another Name for Hungarian Goulash?

Hungarian goulash is also known as “gulyás” in its native Hungary, which translates to “herdsman” or “cowboy,” referencing the shepherds who originally created this hearty stew. In some regions, it’s called “gulyas leves” meaning goulash soup, or simply “pörkölt” when prepared as a thicker stew without potatoes.

Why You’ll Love this Hungarian Goulash Mary Berry

When you’re craving something that’ll stick to your ribs and make your kitchen smell absolutely incredible, this is the dish you want simmering on your stove. I find Hungarian goulash hits different on those nights when I need serious comfort food.

The tender beef practically melts in your mouth, while the paprika brings this warm, earthy flavor that wraps around you like a cozy blanket. What’s not to love about a one-pot wonder that does most of the heavy lifting for you? Those bell peppers and potatoes soak up all the savory goodness, creating pockets of flavor throughout. Plus, a dollop of sour cream on top? Game changer. It’s the kind of meal that makes your whole house feel like home, without requiring fancy techniques or ingredients you can’t pronounce.

What Ingredients are in Hungarian Goulash Mary Berry?

Making this classic Hungarian goulash requires a selection of quality ingredients that work together to create layers of rich, savory flavor. The beauty of this dish lies in its simplicity—you don’t need anything exotic or hard to find. Most of these items are pantry staples or commonly available at any grocery store. The combination of beef, onions, paprika, and tomatoes forms the aromatic base, while the vegetables add texture and substance to create a truly satisfying one-pot meal.

Ingredients:

• 2 tbsp sunflower oil
• 2 lb (1 kg) beef stew meat, trimmed and cut into 2 in (5 cm) cubes
• 2 large onions, sliced
• 1 garlic clove, crushed
• 1 tbsp all-purpose flour
• 1 tbsp paprika
• 2½ cups beef stock
• 1 × 14 oz (400 g) can tomatoes
• 2 tbsp tomato paste
• Salt and black pepper
• 2 large red bell peppers, halved, seeded, and cut into 1 in (2.5 cm) pieces
• 4 potatoes, peeled and quartered
• Sour cream (for serving)
• Additional paprika (for garnish)

For a lighter one-pot meal with bold flavors, try our Tex-Mex Chicken as a fresh alternative to this hearty goulash.

How to Make this Hungarian Goulash Mary Berry

1. Preheat your oven to 325°F (170°C). Heat the sunflower oil in a large Dutch oven over high heat. Working in batches to avoid overcrowding, add the beef pieces and cook until well browned on all sides, developing a rich, caramelized crust.
2. Use a slotted spoon to lift the browned beef out of the pot and set aside. Reduce the heat to medium-low, then add the onions and garlic to the pot. Cook gently, stirring from time to time, for a few minutes until they soften and become translucent but haven’t taken on any color.
3. Sprinkle in the flour and paprika, stirring constantly for 1 minute to coat the onions and create a flavorful base. Gradually pour in the stock while stirring to prevent lumps, then bring the mixture to a boil.
4. Return the browned beef to the pot and add the tomatoes and tomato paste. Season generously with salt and pepper, then bring everything back to a boil. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 1 hour.
5. Remove the pot from the oven and stir in the red bell peppers and potatoes. Return the covered pot to the oven and continue cooking for another hour, or until both the potatoes and meat are fork-tender and the flavors have melded beautifully.
6. Taste the goulash and adjust the seasoning as needed. Serve each portion topped with a generous tablespoon of sour cream and sprinkled with your choice of garnish—fresh parsley, paprika, or chopped chives work wonderfully.

Hungarian Goulash Recipe

This hearty Hungarian goulash features melt-in-your-mouth beef stew meat simmered in a paprika-spiced tomato broth with sweet red peppers and tender potatoes for a deeply satisfying one-pot meal. The slow-cooking process transforms simple ingredients into a rich, warming dish that's topped with cooling sour cream and served in generous portions for the ultimate comfort food experience.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Hungarian

Calories: 475

Ingredients Method Notes

Ingredients

  

• 2 tbsp sunflower oil
• 2 lb 1 kg beef stew meat, trimmed and cut into 2 in (5 cm) cubes
• 2 large onions sliced
• 1 garlic clove crushed
• 1 tbsp all-purpose flour
• 1 tbsp paprika
• 2½ cups beef stock
• 1 × 14 oz 400 g can tomatoes
• 2 tbsp tomato paste
• Salt and black pepper
• 2 large red bell peppers halved, seeded, and cut into 1 in (2.5 cm) pieces
• 4 potatoes peeled and quartered
• Sour cream for serving
• Additional paprika for garnish

Method

 

1. Preheat your oven to 325°F (170°C). Heat the sunflower oil in a large Dutch oven over high heat. Working in batches to avoid overcrowding, add the beef pieces and cook until well browned on all sides, developing a rich, caramelized crust.
2. Use a slotted spoon to lift the browned beef out of the pot and set aside. Reduce the heat to medium-low, then add the onions and garlic to the pot. Cook gently, stirring from time to time, for a few minutes until they soften and become translucent but haven’t taken on any color.
3. Sprinkle in the flour and paprika, stirring constantly for 1 minute to coat the onions and create a flavorful base. Gradually pour in the stock while stirring to prevent lumps, then bring the mixture to a boil.
4. Return the browned beef to the pot and add the tomatoes and tomato paste. Season generously with salt and pepper, then bring everything back to a boil. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 1 hour.
5. Remove the pot from the oven and stir in the red bell peppers and potatoes. Return the covered pot to the oven and continue cooking for another hour, or until both the potatoes and meat are fork-tender and the flavors have melded beautifully.
6. Taste the goulash and adjust the seasoning as needed. Serve each portion topped with a generous tablespoon of sour cream and sprinkled with your choice of garnish—fresh parsley, paprika, or chopped chives work wonderfully.

Notes

What is Another Name for Hungarian Goulash?

Hungarian goulash is also known as “gulyás” in its native Hungary, which translates to “herdsman” or “cowboy,” referencing the shepherds who originally created this hearty stew. In some regions, it’s called “gulyas leves” meaning goulash soup, or simply “pörkölt” when prepared as a thicker stew without potatoes.

Hungarian Goulash Mary Berry Substitutions and Variations

This Hungarian goulash Mary Berry is so forgiving and easy to adapt to whatever you have in your kitchen! Can’t find beef stew meat? Chuck roast or brisket cut into chunks work just as beautifully and become melt-in-your-mouth tender.

I love using smoked paprika instead of regular for an extra layer of depth, and if you’re feeling adventurous, a pinch of caraway seeds adds that authentic Hungarian touch. The red bell peppers are flexible too, so feel free to use green or yellow varieties. Want a thicker sauce? Just mash a couple of those tender potato pieces right into the broth during the last few minutes.

For spice lovers, don’t be shy about adding extra paprika or a fresh chili pepper. You can even make this in your slow cooker after browning the meat, then let it work its magic on low for six to eight hours while you go about your day!

What to Serve with Hungarian Goulash Mary Berry

How do you transform a magnificent bowl of goulash into an actual meal that feels complete? I’d argue it starts with what you serve alongside it. That creamy dollop of sour cream isn’t just a topping—it’s a game-changer, cutting through the rich, savory sauce while adding a cool contrast. The recipe itself suggests garnishing with paprika, which I think brings visual appeal and reinforces those warm spice notes.

I’m partial to serving crusty bread on the side for soaking up every last drop of that gorgeous sauce. Some might add a simple green salad to lighten things up, though honestly, the goulash carries enough weight on its own. The key is letting those tender beef chunks and peppers shine without overshadowing them.

Final Thoughts

After you’ve figured out what’s hitting the table alongside your goulash, you’re basically ready to call it done. I think this recipe deserves a spot in your regular rotation because it’s genuinely one of those dishes that makes a kitchen smell incredible. The beauty of Mary Berry’s version lies in its straightforwardness—no fancy techniques needed, just solid ingredients working together. You’re combining tender beef, warm spices, and vegetables that soften into comfort on a plate. Whether you’re cooking for weeknight dinners or feeding a crowd, this goulash adapts beautifully. The sour cream finish isn’t just a topping; it’s the final touch that transforms everything into something special. You’ll find yourself coming back to this one.