Delia Smith’s Hearty Goulash Recipe

There’s nothing quite like the comfort of a hearty stew on a brisk winter’s evening, and this recipe for a goulash, inspired by Delia Smith’s Complete Cookery Course, embodies that warmth and richness perfectly. This dish, with its origins in Hungarian cuisine, has been a staple in my kitchen for years. The blend of spices, tender beef, and the tang of soured cream not only fills the stomach but warms the soul. It’s the kind of meal you prepare, set in the oven, and then let the magic happen while you unwind, making it a fantastic option for those evenings when you want a fulfilling meal without the constant attention.

Variations Of Goulash

Goulash, with its deep roots in Central European cuisine, particularly Hungarian, is a versatile dish that can take on various forms and flavors depending on the region, personal preferences, and dietary requirements. Here are some popular variations of goulash that showcase its adaptability:

1. Hungarian Goulash (Gulyás)

The traditional Hungarian version is more of a soup than a stew, with a thinner consistency. It typically features chunks of beef, potatoes, onions, and is seasoned generously with paprika and sometimes caraway seeds. Vegetables like carrots, turnips, and peppers are also common additions.

2. Czech Goulash

Similar to its Hungarian counterpart but often thicker, the Czech version of goulash usually comes with beef (though pork can also be used), onions, and paprika. It’s served with bread dumplings, a staple side in Czech cuisine.

3. Vegetarian Goulash

To adapt the dish for vegetarians, meat can be replaced with a variety of hearty vegetables like mushrooms, carrots, potatoes, and parsnips. Beans and lentils are also great for adding protein and making the dish more filling.

4. Beef and Ale Goulash

A twist on the classic, this version uses beer (preferably a dark ale) to add depth and a slight bitterness that complements the richness of the beef and paprika. This variation is popular in some Western interpretations of the dish.

5. Slow Cooker Goulash

Ideal for those who prefer set-it-and-forget-it cooking methods. This variation involves all the traditional ingredients of goulash but allows for slow cooking over several hours, resulting in tender meat and a well-developed sauce.

6. American Goulash

American goulash, also known as “American chop suey,” is a more simplified version, often made with ground beef, macaroni, and a tomato-based sauce. It’s a comfort food staple in many U.S. households, diverging significantly from the European versions.

7. Spicy Goulash

For those who prefer a bit more heat, a spicy version of goulash can be made by adding hot chili peppers or extra spicy paprika to the recipe. This variation adds an extra kick to the dish, warming you up from the inside.

8. Sausage Goulash

Sausage goulash replaces the traditional beef with various types of sausages, adding a different flavor profile and texture to the dish. Smoked sausages can provide an added depth of flavor.

9. Paprikash-Inspired Goulash

Drawing inspiration from another beloved Hungarian dish, chicken paprikash, this variation uses chicken instead of beef and incorporates a generous amount of sour cream into the sauce, making it creamier and lighter in color.

10. Vegan Goulash

A vegan version of goulash can easily be made by substituting meat with plant-based alternatives like tofu, tempeh, or seitan. Vegetable broth is used as the base, and the dish is packed with vegetables and seasoned with paprika for that traditional goulash flavor.

Each of these variations showcases the adaptability of goulash, allowing it to cater to a wide array of tastes and dietary needs. Whether you’re sticking to tradition or experimenting with new ingredients, goulash offers a comforting and hearty meal option.

How To Make Delia Smith Goulash Recipe Overview

This particular goulash recipe is designed to serve about 6 to 8 people, making it ideal for a family dinner or a gathering of friends. Expect a cooking time of approximately 2 to 2.5 hours, with most of that being oven time, allowing the flavors to meld beautifully. The goulash is rich, smoky from the paprika, and wonderfully comforting. It’s best served with rice and a side of vegetables, transforming it into a well-rounded meal. Let’s dive into the ingredients and steps to create this delightful dish.

Ingredients:

• 1 kg beef stewing steak, trimmed and cut into 4cm cubes
• 2 cloves of garlic, crushed
• 1.5 tablespoons olive oil
• 3 large onions, finely chopped
• 1 500g tin Italian chopped tomatoes
• 1.5 tablespoons plain flour
• 1.5 tablespoons smoked paprika
• 200ml soured cream
• 1 large green or red pepper, chopped into bite-size pieces
• Salt and freshly ground black pepper, to taste

Instructions:

1. Get Ready: First, heat your oven to 150°C (300°F). This is where the magic begins.
2. Brown the Beef: Heat up some olive oil in a large, oven-friendly pot. Add your beef chunks a few at a time, giving them a nice sear on all sides. Once they’re browned, take them out and set them aside.
3. Cook the Onions and More: In the same pot, throw in the chopped onions. Let them soften. Then, mix in the garlic and bits of green or red pepper. Give them a few minutes to get acquainted.
4. Sprinkle and Stir: Now, sprinkle the flour and smoked paprika over everything in the pot. Stir it around so everything gets a nice, even coat. Cook it like this for a minute.
5. Add Back the Beef: Put the beef back in the pot. Add the tomatoes too. Season it with a bit of salt and pepper. Give it all a good stir to mix the flavors.
6. Slow Cook: Cover the pot with its lid or some aluminum foil. Place it in your preheated oven. Let it cook for about 2 hours. You’re looking for the beef to get really tender.
7. Creamy Finish: Take the pot out of the oven. Stir in the soured cream to add that creamy goodness. Taste it and see if it needs more seasoning.
8. Serve it Up: Serve your goulash hot. It goes really well with rice and some veggies on the side.

Nutritional Value (per serving, approximate):

Calories: 550 kcal

Protein: 40g

Carbohydrates: 15g

Fat: 35g

Saturated Fat: 14g

Cholesterol: 120mg

Sodium: 300mg

Fiber: 3g

Also Read: Delia Pesto Rice Recipe

FAQs:

Can I make this goulash in a slow cooker?

Absolutely! Prepare the ingredients as directed, then place them in your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the soured cream just before serving.

What’s the best cut of beef for goulash?

For tender, melt-in-your-mouth goulash, opt for chuck or shoulder cuts. These parts benefit from slow cooking, breaking down into beautifully tender pieces.

What is the difference between Hungarian goulash and regular goulash?

Hungarian goulash is a soup, not a stew. It’s thinner and has beef, potatoes, and lots of paprika. Vegetables like carrots and peppers are common too. Regular goulash, often found outside Hungary, is thicker, more like a stew. It might not always stick to traditional ingredients. Both are delicious, but Hungarian goulash sticks to its roots with specific flavors and a soupier consistency.

How can I thicken my goulash?

If your goulash is too thin after cooking, mix a tablespoon of cornstarch with a little cold water to form a slurry. Stir this into the goulash and cook for an additional 10-15 minutes, or until the desired consistency is reached.

What are some good side dishes to serve with goulash?

While rice is a classic side, you can also serve goulash with mashed potatoes, crusty bread, or egg noodles. For vegetables, consider steamed broccoli, green beans, or a crisp salad.

Conclusion:

This goulash recipe, inspired by Delia Smith, is a celebration of simplicity and flavor, ideal for those seeking comfort and warmth through their meals. It offers a rich, smoky, and hearty dish that’s both satisfying and easy to prepare, making it perfect for busy evenings or relaxed gatherings. With its tender beef, robust sauce, and the creamy tang of soured cream, it’s a meal that promises to deliver both nourishment and delight, proving that sometimes, the simplest recipes can bring the most joy.