I first stumbled across Mary Berry’s Hungarian Goulash when I was looking for a hearty winter recipe. It had been one of those long, grey, rainy days, and I wanted something warm, flavorful, and comforting. I was flipping through Mary Berry’s Everyday cookbook, when her Hungarian Goulash caught my eye. The recipe seemed simple, but it promised bold flavors.
I knew I had to try it.
I made it that very evening, and from the first spoonful, I knew it would become a regular in my home. The tender beef, rich paprika, and creamy sour cream together made the perfect bowl of comfort. It’s a dish that feels like a warm hug, and the beauty of it is that it’s not difficult to prepare. The recipe’s deep flavors and satisfying nature make it perfect for a weeknight dinner or for a special occasion.
Mary Berry Hungarian Goulash Recipe
Mary Berry’s Hungarian Goulash is a twist on the classic dish, with rich flavors, tender beef, and an aromatic sauce. Her version uses paprika as the star ingredient, but it’s balanced perfectly with onions, garlic, and tomatoes. The addition of sour cream at the end gives it a silky smooth finish.
When I first made it, I followed the recipe to the letter, and the result was as satisfying as I had hoped. The dish has a rustic charm, with the beef gently simmering in the stew and absorbing all the spices. What makes it stand out, though, is the flavor that develops the longer it cooks. The more time it spends on the stove, the deeper and more complex the taste becomes.
Ingredients Needed
One thing I love about this recipe is that it doesn’t require any hard-to-find ingredients. Most of these are pantry staples that I usually have at hand. Here’s what you’ll need:
- Beef (Chuck or stewing beef): The cut of beef is essential for a tender goulash. You want something that can slow-cook and break down beautifully over time. I often go for chuck steak because it’s full of flavor and turns soft after simmering.
- Onions: A couple of medium onions. They bring out a natural sweetness and form the base of the dish’s flavor.
- Garlic: Fresh garlic cloves for that sharp, aromatic kick. I always add a little more than the recipe asks-just can’t resist!
- Paprika: The true heart of this goulash. You’ll need a good quality Hungarian paprika, which gives the dish its characteristic flavor and vibrant red color.
- Tomatoes: I use two medium tomatoes, chopped. They help create a rich, thick sauce that coats the beef.
- Beef stock: Homemade stock is always the best, but a good quality store-bought version works just fine. It adds depth and richness.
- Sour cream: For that finishing touch. The sour cream smooths out the dish and adds creaminess to the sauce.
- Salt and pepper: To taste. I find I often need a bit more salt than the recipe calls for, especially with the beef stock.
- Bay leaves: A couple of bay leaves to enhance the overall flavor with a subtle herbal note.
- Carrots: A few sliced carrots for some added texture and sweetness.
Equipment Needed
You don’t need anything fancy to make Mary Berry’s Hungarian Goulash, which is one of the reasons why I love it so much. The kitchen equipment I used is basic, and it all came together so effortlessly.
- Large pot or Dutch oven: A big pot that can handle a slow simmer is essential. I recommend using a Dutch oven if you have one-it distributes heat evenly and keeps the goulash at a consistent temperature.
- Chopping board and knife: For chopping the vegetables, especially the onions and garlic.
- Wooden spoon: For stirring the ingredients while they cook. It also prevents any scratching if you’re using a non-stick pot.
- Ladle: For serving the goulash. It’s always nice to serve something like this in a big bowl with plenty of sauce to soak into the bread or potatoes you’ll be serving it with.
How To Make Mary Berry Hungarian Goulash?
Making this goulash is incredibly simple, and I love how it comes together in just a few steps:
- Brown the beef: First, heat some oil in your pot. Brown the beef in batches. You want that golden-brown crust to build flavor. Once done, remove the beef and set it aside.
- Cook the onions and garlic: In the same pot, toss in your onions and garlic. Let them cook until softened, which usually takes about 5 minutes. The aroma of the onions caramelizing is what sets the stage for the whole dish.
- Add the paprika and cook: Add in the paprika and let it cook for a minute to release its fragrance. This step brings out the deep, smoky flavor of the paprika and infuses the oil with its rich color.
- Simmer the beef: Return the beef to the pot, add the tomatoes, beef stock, bay leaves, and carrots. Stir everything together, ensuring the beef is submerged in the liquid.
- Slow cook: Bring it all to a simmer, then reduce the heat to low. Let it cook gently for about 2 hours, or until the beef is tender and the flavors have melded together.
- Finish with sour cream: Once the goulash is ready, remove the bay leaves and stir in the sour cream. This is what gives the dish that creamy, velvety texture.
Recipe Variations
Over the years, I’ve played around with this recipe to suit my tastes and the ingredients I have on hand. Here are a few variations you can try:
- Vegetarian Version: Replace the beef with mushrooms or hearty vegetables like cauliflower or aubergine. You can also use lentils for extra protein and texture.
- Spicy Twist: Add a chopped chili or two if you like a bit of heat in your goulash. It contrasts nicely with the sweetness of the paprika.
- Add Wine: For extra depth of flavor, add a splash of red wine along with the beef stock. It adds richness and a slight acidity that complements the sweetness of the onions.
- Potato Goulash: I sometimes add diced potatoes to make it more of a one-pot meal. They absorb the flavors of the goulash and help thicken the sauce.
What Goes Well With Mary Berry Hungarian Goulash?
When I made this goulash for the first time, I served it with buttered crusty bread, which was perfect for mopping up the sauce. Here are a few other great pairings:
- Mashed Potatoes: Creamy mashed potatoes absorb the rich sauce beautifully. It’s a classic pairing that never gets old.
- Egg Noodles: Soft, chewy egg noodles are another great option for soaking up the stew. They add a comforting texture that complements the tender beef.
- Pickled Vegetables: For a bit of contrast, serve with pickled cucumbers or other tangy pickled vegetables. The acidity cuts through the richness of the goulash.
- Green Beans or Sauteed Spinach: A side of greens can balance out the heaviness of the stew. I like to sauté spinach with garlic and olive oil.
What I Have Learnt
Cooking Mary Berry’s Hungarian Goulash has taught me a few key lessons.
- Patience is key: Slow cooking allows the flavors to develop. The longer you let it simmer, the better it tastes.
- Don’t skip the sour cream: It’s easy to think that it’s an optional step, but it truly brings the whole dish together, giving it a creamy texture and a slight tang.
- Quality ingredients matter: Using good beef and quality paprika can make all the difference. It’s worth seeking out a proper Hungarian paprika for that authentic flavor.
- Experiment: While I love the recipe as it is, there’s a lot of room for personalization. Adding a bit of wine, extra vegetables, or a little spice has opened up so many delicious variations.
FAQs
What Ingredients Are Needed For Mary Berry’s Hungarian Goulash?
Mary Berry’s Hungarian Goulash recipe typically requires beef, onions, garlic, paprika (preferably Hungarian), tomatoes, beef stock, caraway seeds, and seasoning such as salt and pepper. You will also need oil for browning the meat and some fresh herbs for garnish.
How Long Does It Take To Prepare Mary Berry’s Hungarian Goulash?
The preparation time for Mary Berry’s Hungarian Goulash is around 20-30 minutes, while the cooking time is typically 1.5 to 2 hours. The goulash should be simmered slowly to allow the flavors to develop and the meat to become tender.
Can Mary Berry’s Hungarian Goulash Recipe Be Made In Advance?
Yes, Mary Berry’s Hungarian Goulash can be made in advance. In fact, the dish tends to taste even better the next day as the flavors have had more time to meld. Simply store the goulash in an airtight container in the fridge and reheat it before serving.