Delia Smith Hungarian Goulash

Name: Delia Smith's Hungarian Goulash
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: Hungarian
Ingredients: 700g stewing beef, cut into chunks; 2 medium onions, finely chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp sweet paprika; 1 tsp hot paprika; 1 tbsp tomato paste; 2 red bell peppers, sliced; 3 medium tomatoes, chopped; 300ml beef stock; Salt and freshly ground black pepper; Optional: sour cream and fresh parsley for garnish

Delia Smith's Hungarian Goulash is a rich and comforting dish that perfectly captures the essence of traditional Hungarian cuisine. With a deep, smoky flavor profile thanks to the addition of smoked pimentón, this goulash is not just any stew but a heartwarming meal that brings a piece of Hungary right to your dinner table. This recipe, coming from Delia Smith, assures that you're getting a taste of authentic, homely cooking that has been refined for home chefs.

Delia Smith's Hungarian Goulash: A Culinary Journey to Hungary

Hungarian Goulash is much more than just a beef stew; it's a national dish of Hungary, steeped in history and tradition. Originating from medieval Hungary, goulash was a meal predominantly eaten by shepherds. The name itself comes from the Hungarian word "gulyás," which means "herdsman." Over the centuries, it has evolved from a simple shepherd's stew to a sophisticated dish that embodies the rich flavors of Hungary.

Ingredients for the Hungarian Goulash

To make Delia Smith's Hungarian Goulash, you will need:

British chuck steak (braising steak), trimmed and cut into cubes: 2 lb 8 oz (1.15 kg)
Medium red peppers: 2
Hot smoked pimentón: 1 level tablespoon
Sweet, mild smoked pimentón: 1 level tablespoon, plus a little extra for sprinkling
Olive oil: 2 tablespoons
Salt and freshly milled black pepper: to taste

Preparation Instructions

Browning the Beef: Start by heating oil in a casserole dish and browning the beef cubes. Once browned, set aside.
Cooking the Onions and Garlic: In the same dish, cook onions until they begin to caramelise, then add garlic.
Creating the Base: Sprinkle flour and pimentón over the cooked ingredients, then add bay leaves, tomatoes, and season.
Slow Cooking: The mixture is then slow-cooked in the oven for 2 hours.
Adding the Peppers: Add chopped red peppers and cook for a further 30 minutes.
Finishing Touches: Before serving, stir in soured cream for a creamy texture and sprinkle with a little extra pimentón.

Storage and Reheating

For storage, allow the goulash to cool before refrigerating. It can last in the fridge for up to 3 days. Reheat it slowly over the stove or in the microwave, stirring occasionally, until thoroughly warmed.

Nutritional Information

Hungarian Goulash is rich in protein from the beef, with a moderate amount of fat from the olive oil and soured cream. The red peppers add vitamins and fiber. For specific nutritional values, consider the quantities of each ingredient used.

FAQ about the Hungarian Goulash

Can I use a different cut of beef? Yes, while chuck steak is recommended for its flavor and tenderness when slow-cooked, other braising cuts can be used as well.

Is it possible to make this dish without smoked pimentón? Smoked pimentón adds a distinct flavor, but if unavailable, you can substitute it with regular paprika, though the taste will differ.

Can Hungarian Goulash be frozen? Yes, it freezes well. Cool it down before freezing and consume within 3 months for the best quality.

Delia Smith's Hungarian Goulash is a testament to the timeless appeal of Hungarian cuisine, offering a comforting and flavorful meal perfect for any occasion.