Mary Berry Hungarian Goulash Recipe [Tips & Tricks]

If you’re looking to spice up your dinner routine with something hearty and flavorful, then you absolutely have to try Mary Berry’s Hungarian Goulash recipe. Mary Berry, known for her comforting yet exquisite dishes, brings an authentic twist to this classic Hungarian stew with tender beef, paprika, and a perfect blend of spices that will fill your kitchen with mouth-watering aromas.

It’s a one-pot wonder that’s simple to make but full of rich, deep flavors, making it the ideal dish for cozy nights in or impressing friends at a dinner party. Trust me, once you try it, this goulash will become a regular on your menu!.

Mary Berry Hungarian Goulash Recipe

Ingredients Needed

To prepare Mary Berry’s Hungarian Goulash, you’ll need an array of ingredients that combine to create a rich, savory, and aromatic dish. Goulash is a traditional Hungarian stew known for its hearty nature and depth of flavor. Each ingredient is chosen to bring out the complexity of the dish, balancing savory, sweet, and spicy notes in perfect harmony.

1. Beef (or Pork) – Traditionally, goulash is made with beef, though pork is sometimes used as an alternative. You’ll need around 1 kg of lean beef, preferably stewing beef like chuck or brisket. The beef should be cut into cubes, which will break down beautifully as it simmers, becoming tender and flavorful.

2. Onions – The base of many goulash recipes is onions. You’ll need 2 large onions, finely chopped, to provide sweetness and depth to the stew.

3. Garlic – A few cloves of garlic (around 3-4), finely minced, will add a bold and aromatic element to the dish.

4. Paprika – This is arguably the most important ingredient when making Hungarian goulash. Use both sweet paprika and smoked paprika for a balanced flavor profile. Around 2 tablespoons of paprika, with an additional pinch for garnish, will infuse the dish with a deep, earthy flavor. Paprika not only gives goulash its characteristic color but also its signature taste.

5. Carrots – Add 2 medium-sized carrots, peeled and sliced, for a touch of sweetness and a nice pop of color.

6. Potatoes – A couple of medium-sized potatoes, peeled and diced, will help to thicken the stew while also contributing a comforting texture.

7. Tomato Puree and Tomatoes – About 2 tablespoons of tomato puree and 2-3 ripe tomatoes (or canned tomatoes if fresh isn’t available) will enhance the overall richness of the goulash with a slight tang.

8. Beef Stock – To achieve that comforting, flavorful base, you’ll need about 500ml of beef stock. This will also help to tenderize the beef as it cooks.

9. Bay Leaves – Two or three bay leaves will add subtle herbal notes, infusing the goulash with a fragrant aroma as it simmers.

10. Salt and Pepper – Season the goulash with salt and freshly ground black pepper to taste, ensuring all the flavors are well-balanced and enhanced.

11. Oil or Lard – For browning the beef and sautéing the vegetables, you’ll need about 2 tablespoons of vegetable oil or lard. Lard is more traditional and lends a richer flavor, but oil works well too.

12. Chili Flakes (optional) – If you like a bit of spice, you can add a pinch of dried chili flakes to the dish, but this is entirely optional, as goulash isn’t traditionally spicy.

Equipment Needed

To make Mary Berry’s Hungarian Goulash, you won’t need anything too fancy, but a few key pieces of equipment will make the process easier and more efficient.

1. Large Dutch Oven or Heavy-Based Pot – A heavy-duty pot with a thick base is essential for making goulash. A Dutch oven is perfect because it distributes heat evenly and retains it well, allowing the goulash to simmer gently over time, resulting in tender beef and a rich, flavorful broth.

2. Sharp Knife – A sharp knife is key for efficiently chopping the onions, garlic, carrots, potatoes, and beef. It’ll save you time and make the whole process smoother.

3. Chopping Board – A sturdy chopping board will make prep work easier and safer, giving you a clean space to dice the vegetables and meat.

4. Wooden Spoon or Spatula – A wooden spoon or spatula is perfect for stirring the goulash while it cooks. It’s ideal for avoiding scratches in your cookware, especially if you’re using a cast iron or non-stick pot.

5. Lid for the Pot – A tight-fitting lid is necessary to keep the heat and steam in while the goulash simmers, ensuring all the ingredients meld together perfectly.

6. Measuring Spoons – To ensure you get the right balance of paprika, seasoning, and other spices, measuring spoons will come in handy.

7. Tongs or Slotted Spoon – Tongs or a slotted spoon will help you easily lift the browned beef cubes out of the pot without losing too much of the flavorful fond left behind.

How To Make Mary Berry’s Hungarian Goulash

Making Hungarian Goulash, as per Mary Berry’s recipe, is a relatively simple and straightforward process, though it requires patience to ensure the flavors develop fully. Here’s how to make this dish step by step:

1. Brown the Meat – Begin by heating the oil or lard in your Dutch oven over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding the pot. Brown the beef on all sides, which will take about 5-6 minutes. Browning adds depth to the flavor, so don’t rush this step. Once browned, remove the beef from the pot and set it aside.

2. Sauté the Onions and Garlic – In the same pot, add the chopped onions. Cook for 5-7 minutes, stirring occasionally, until the onions have softened and are translucent. Add the garlic and cook for another minute until fragrant.

3. Add the Paprika – Sprinkle in the sweet and smoked paprika, stirring quickly to coat the onions and garlic in the spice. This will release the natural oils in the paprika, enhancing its flavor.

4. Add the Tomatoes and Tomato Puree – Stir in the chopped tomatoes and tomato puree, cooking for about 3 minutes to combine the flavors and let the tomatoes soften.

5. Return the Meat to the Pot – Add the browned beef back into the pot along with any juices that may have accumulated. Stir to incorporate everything.

6. Add the Vegetables and Stock – Add the carrots, potatoes, bay leaves, and beef stock to the pot. Stir well, ensuring the meat and vegetables are covered with the stock.

7. Simmer the Goulash – Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer gently for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Check occasionally, stirring to ensure nothing sticks to the bottom.

8. Season – Once the goulash is cooked, taste and season with salt, pepper, and a pinch of chili flakes (if desired). Remove the bay leaves before serving.

Expert Tips

1. Use Bone-In Meat for Extra Flavor – If you can, opt for bone-in beef. The marrow in the bones adds extra richness and flavor to the stew.

2. Don’t Rush the Browning Process – Allowing the meat to brown properly before simmering makes a significant difference in the flavor. Skipping this step will result in a much less savory goulash.

3. Let it Rest – After cooking, let the goulash rest for about 10-15 minutes before serving. This allows the flavors to continue developing and the dish to settle.

4. Customize the Vegetables – While carrots and potatoes are traditional, feel free to add other vegetables like bell peppers, parsnips, or even turnips to give the dish a personal touch.

5. Make it Ahead of Time – Goulash often tastes even better the next day after the flavors have had time to meld. It’s a great make-ahead meal for dinner parties or busy weeknights.

Mary Berry’s Hungarian Goulash is a comforting, flavorful dish that brings together the best of Hungarian cuisine in a warm, hearty stew. With tender beef, aromatic spices, and a rich, savory broth, this goulash is perfect for cozy dinners or as a special dish to serve at gatherings.

By following her simple yet effective recipe and expert tips, you can recreate this classic comfort food at home with ease. The combination of paprika, beef, and vegetables is sure to impress and satisfy everyone at your table, leaving you with nothing but compliments and the satisfaction of a well-made dish. Whether you stick to the traditional flavors or make small adjustments to suit your taste, Hungarian Goulash will undoubtedly become a favorite in your recipe repertoire.

Easy Recipe Variations For Mary Berry’s Hungarian Goulash

Hungarian Goulash is a rich and flavorful dish, but as with many classic recipes, there are multiple ways to put your personal spin on it. Mary Berry’s version of Hungarian Goulash is already a delight, but you can easily tweak it to suit your taste or dietary needs. Here are some variations that you can try:

1. Vegetarian or Vegan Goulash:
   If you’re looking to create a vegetarian or vegan version of Hungarian Goulash, you can replace the traditional beef with plant-based protein sources. Consider using tofu, tempeh, or even seitan as a meat substitute. A combination of hearty vegetables like mushrooms, carrots, potatoes, and bell peppers can add depth and texture to the dish. Using vegetable broth instead of beef broth ensures that the dish stays plant-based, while smoked paprika will still deliver the authentic smoky flavor.

2. Using Different Meats:
   While beef is the most traditional choice for goulash, other meats can be used for variation. For example, pork is another popular option in Hungary, and it gives the dish a slightly sweeter and milder taste. You can also use lamb, which provides a deeper, gamier flavor. Chicken, though not traditionally used in Hungarian goulash, can work well too, especially if you want a lighter option.

3. Spicier Goulash:
   Hungarian Goulash can range from mild to quite spicy, depending on the amount of paprika and additional seasonings used. For those who love a kick of heat, you can incorporate hot paprika or chili flakes into the mix. You can also add a chopped fresh chili pepper or a small amount of cayenne pepper to bring up the heat. Just be cautious and adjust it to your preference so that the spiciness enhances rather than overwhelms the other flavors.

4. Goulash with Red Wine:
   Some variations of goulash incorporate red wine into the dish. Adding a splash of dry red wine as you brown the meat helps deepen the flavor, adding both acidity and richness to the sauce. It complements the paprika and tomatoes, creating a rounder, more complex taste. If you prefer white wine, that can be used as well for a lighter twist, although it will alter the flavor profile slightly.

5. Goulash with Potatoes:
   In some variations, potatoes are added directly to the goulash for a one-pot meal. They can be cut into chunks and simmered along with the meat and vegetables, absorbing all the wonderful flavors of the paprika and broth. This makes the dish more hearty and filling, especially when served on cold winter nights. Some people even use mashed potatoes as a base to serve the goulash over, creating a comforting and satisfying dish.

6. Herb Variations:
   While Mary Berry’s goulash recipe uses a standard combination of paprika, garlic, and onions, you can play with the herbs to create new flavors. Consider adding thyme, rosemary, or bay leaves for added depth. A few sprigs of fresh parsley can be sprinkled on top right before serving, adding a fresh contrast to the rich, smoky goulash.

7. Slow Cooker Goulash:
   For an easy and hands-off approach, use a slow cooker or crockpot. Simply toss all your ingredients in, set it to cook for 6-8 hours, and let the slow cooker do its magic. This method helps tenderize the meat even more, allowing all the flavors to meld together beautifully. It’s an excellent way to make goulash if you’re looking for a busy day dinner solution or a cozy meal to prepare in advance.

Best Practices To Store Leftovers

Hungarian Goulash, like many stews and casseroles, tends to taste even better the next day once the flavors have had time to meld together. Storing leftovers properly will help ensure the dish stays delicious and safe to eat.

1. Cooling and Storing:
   When storing leftover goulash, make sure to allow it to cool down to room temperature before placing it in the refrigerator. Hot food can raise the temperature inside the fridge, which could cause other foods to spoil more quickly. Let the goulash cool for no more than two hours at room temperature. After that, place it in an airtight container.

2. Refrigeration:
   Once properly stored, Hungarian Goulash can last for up to 3-4 days in the fridge. Be sure to store it in a container with a tight-fitting lid to keep out air, which can dry out the dish and cause it to lose flavor. If you’re planning on eating it the next day, simply reheat it in a saucepan or microwave. Be sure to stir occasionally to ensure it heats evenly.

3. Freezing Leftovers:
   If you want to store your goulash for a longer period, freezing is an excellent option. Place the goulash in a freezer-safe container or resealable freezer bag, and it will last for up to 3 months in the freezer. If using a bag, flatten it to remove as much air as possible. When you’re ready to enjoy it, thaw the goulash overnight in the fridge and reheat gently on the stove or in the microwave. Freezing can cause some slight changes in texture, especially if the potatoes or vegetables become mushy, but the flavor will remain fantastic.

4. Reheating:
   Goulash tends to thicken as it cools, so you may want to add a little water or broth when reheating it to achieve the desired consistency. Reheat it slowly over medium heat, stirring frequently to avoid burning the bottom. You can also use a microwave, but be sure to stir it at intervals to ensure even heating.

What Goes Well With Hungarian Goulash

Hungarian Goulash is a hearty, comforting dish on its own, but pairing it with complementary sides can elevate the meal and make it even more satisfying. Here are some excellent options to serve alongside goulash:

1. Bread (Especially Crusty Bread):
   The most classic side dish to serve with goulash is a hearty loaf of bread. A thick, crusty bread like a baguette, sourdough, or rustic country loaf is perfect for sopping up the rich, flavorful sauce. Some people prefer rye bread, which has a slightly earthy flavor that pairs beautifully with the smoky paprika in goulash.

2. Dumplings:
   Dumplings, especially Hungarian-style nokedli (similar to egg noodles), are a traditional accompaniment to goulash. These soft, pillowy dumplings soak up the sauce beautifully, offering a comforting and satisfying balance to the dish. If you’re short on time, simple boiled potatoes can also serve a similar purpose, though dumplings add a unique texture.

3. Mashed Potatoes:
   If you want to make your goulash meal even more filling, mashed potatoes are a perfect choice. Their creamy texture balances the spiciness and richness of the goulash while providing a neutral base. You can prepare mashed potatoes with butter and cream, or go lighter by using olive oil and a dash of garlic.

4. Pickled Vegetables:
   To cut through the richness of the goulash, consider serving it with a side of pickled vegetables. The acidity of the pickles (such as gherkins or sauerkraut) adds a refreshing contrast to the deep flavors of the stew. Pickled red onions or cucumber slices also provide a sharp, tangy crunch that balances out the heaviness of the goulash.

5. Crisp Green Salad:
   A fresh, crisp green salad is an excellent way to add some brightness and crunch to the meal. Simple greens like arugula, baby spinach, or mixed lettuce, tossed with a light vinaigrette, can provide a refreshing contrast to the rich, meaty stew.

6. Roasted Vegetables:
   Roasted vegetables, such as carrots, parsnips, or Brussels sprouts, are a great side dish for goulash. Their sweetness complements the savory, smoky notes of the goulash, and their caramelized edges provide a nice contrast in texture.

7. Sour Cream:
   While optional, a dollop of sour cream on top of Hungarian Goulash is a common practice. The creaminess of the sour cream helps to mellow out the spice and adds a luxurious richness to each spoonful. Some people even add a sprinkle of fresh parsley or chives for a pop of color and flavor.

Conclusion

Hungarian Goulash is a timeless dish that carries with it a rich history of Hungarian culinary traditions. Its deep, smoky flavors, combined with tender beef and aromatic spices like paprika and garlic, make it a comforting and satisfying meal, especially during the colder months. The versatility of the dish allows for easy customization, whether you want to make a vegan version, play with the spice levels, or switch up the type of meat.

Storing and reheating leftovers is simple, ensuring you can enjoy this delicious dish multiple times without sacrificing quality. And when it comes to sides, there are endless possibilities to complement your goulash, from bread and dumplings to fresh salads and pickles.

Whether you’re sticking with the classic recipe or experimenting with new variations, Hungarian Goulash will undoubtedly remain a beloved comfort food. It’s the kind of dish that brings people together around the table, creating warm memories with every bite.

FAQs

What Are The Key Ingredients In Mary Berry’s Hungarian Goulash Recipe?

Mary Berry’s Hungarian goulash recipe typically includes beef, onions, garlic, paprika, tomatoes, carrots, and potatoes. The dish is flavored with Hungarian paprika, which gives it a distinctive flavor and deep color. It’s usually cooked slowly to allow the flavors to meld together.

Can I Use A Different Meat In Mary Berry’s Hungarian Goulash Recipe?

While traditional Hungarian goulash is made with beef, you can substitute other meats like pork or lamb in Mary Berry’s recipe. However, beef provides the best texture and flavor for this dish, especially when cooked slowly to become tender.

How Long Does It Take To Cook Mary Berry’s Hungarian Goulash?

Mary Berry’s Hungarian goulash requires a cooking time of about 2 to 2.5 hours on low heat, depending on the cut of meat used. This slow cooking process ensures the beef becomes tender and the flavors are fully developed.

What Type Of Paprika Is Best For Mary Berry’s Hungarian Goulash?

For the most authentic flavor, Mary Berry recommends using Hungarian sweet paprika. This variety of paprika offers a mild and sweet flavor, which is crucial for achieving the characteristic taste of Hungarian goulash.

Can I Make Mary Berry’s Hungarian Goulash In Advance?

Yes, Hungarian goulash can be made in advance and actually benefits from resting. The flavors intensify after a day or two, so it’s a great dish for meal prep. Just store it in an airtight container in the fridge and reheat before serving.

What Side Dishes Go Well With Mary Berry’s Hungarian Goulash?

Mary Berry’s Hungarian goulash pairs wonderfully with crusty bread, boiled potatoes, or buttered noodles. A simple green vegetable, like peas or steamed green beans, can also complement the rich flavors of the goulash.

Is Mary Berry’s Hungarian Goulash Spicy?

Mary Berry’s Hungarian goulash is not typically spicy, but it does have a rich depth of flavor from the paprika. If you enjoy spicier food, you can add a pinch of cayenne pepper or chili flakes to increase the heat.

What Should I Do If My Hungarian Goulash Is Too Thick?

If your Hungarian goulash turns out too thick, you can simply add a little more broth or water to reach your desired consistency. Gradually stir in the liquid until the stew reaches the right thickness.

Can I Make Mary Berry’s Hungarian Goulash In A Slow Cooker?

Yes, you can make Hungarian goulash in a slow cooker. Brown the beef and sauté the onions and garlic beforehand, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or until the meat is tender.

Can I Freeze Mary Berry’s Hungarian Goulash?

Yes, Mary Berry’s Hungarian goulash freezes well. Let it cool completely before transferring it to an airtight container or freezer bag.

It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge and reheat on the stove over low heat.