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hungarian goulash mary berry

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
Cook Time 2 hours 15 minutes
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.