Mary Berry’s Goulash Soup Recipe

This Mary Berry Goulash Soup Recipe is a hearty and rich recipe, which is made with stewing beef and paprika. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.

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Mary Berry Goulash Soup Ingredients

• 2 red peppers or 4 pieces of roasted red pepper from a jar, drained
• 2 tbsp sunflower oil
• 500 g (1 lb) stewing beef, trimmed and cut into 3.5 cm (1 1/2 in) pieces
• 2 large onions, thickly sliced
• 1 tbsp plain flour
• 2 tsp paprika
• 1.5 litres (2 1/2 pints) beef stock
• 1 x 400 g can chopped tomatoes
• 2 tbsp tomato purée
• 1 tbsp red wine vinegar
• 1 garlic clove, crushed
• 1 bay leaf
• salt and black pepper
• 750 g (1 1/2 lb) potatoes, peeled and diced
• dash of Tabasco sauce
• soured cream and snipped fresh chives, to garnish (optional)

How To Make Mary Berry Goulash Soup

1. Prepare the peppers: If using fresh peppers, roast them under a hot grill until the skins are blackened, then place them in a plastic bag to steam for 10 minutes. Peel off the skins and cut the flesh into chunks. If using jarred peppers, simply drain and chop them.
2. Brown the beef and vegetables: Heat the oil in a large, heavy-based saucepan or casserole dish. Add the beef and brown it all over in batches. Return all the beef to the pan, add the onions, peppers, flour, and paprika, and stir over a high heat for 1–2 minutes.
3. Simmer the soup: Add the beef stock, chopped tomatoes, tomato purée, vinegar, garlic, and bay leaf. Season with salt and pepper. Bring to a boil, then cover tightly, reduce the heat, and simmer for 1 1/2 hours.
4. Add the potatoes: Add the diced potatoes to the soup and continue to cook for another 30 minutes, or until both the beef and potatoes are tender.
5. Finish and serve: Remove and discard the bay leaf. Add a dash of Tabasco sauce and taste for seasoning, adding more if needed. Serve hot, garnished with a dollop of soured cream and snipped chives if you like.

Recipe Tips

• What is the best beef for goulash? Stewing beef, such as chuck, shin, or brisket, is perfect because it becomes incredibly tender after the long, slow cooking time.
• Can I use smoked paprika? Yes, you can substitute sweet paprika with smoked paprika for a deeper, smokier flavour.
• How to make it spicier? Add a pinch of cayenne pepper or a chopped fresh red chilli along with the paprika for extra heat. The dash of Tabasco at the end also adds a nice kick.
• Can I make this in a slow cooker? Absolutely. Brown the beef and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. Add the potatoes for the last 1-2 hours of cooking.

What To Serve With Goulash Soup

This is a very substantial soup that is a meal in a bowl, but it’s traditionally served with:

• A dollop of sour cream
• Crusty bread or dumplings to soak up the broth
• Buttered egg noodles

How To Store Goulash Soup

• Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3 days. The flavours will be even better the next day.
• Freeze: Goulash soup freezes very well. Let it cool, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

FAQs

• What’s the difference between goulash and goulash soup? Traditional Hungarian goulash is a thick stew, whereas goulash soup is a thinner, more broth-based version, though still very hearty and filling. This recipe is for the soup version.
• Why is my beef tough? This usually means the beef hasn’t been cooked for long enough. The key to tender stewing beef is a long, slow simmer. If it’s still tough after the recommended cooking time, simply let it simmer for another 30 minutes and check again.
• Do I have to use red wine vinegar? The vinegar adds a crucial touch of acidity to balance the richness of the beef. If you don’t have red wine vinegar, you could use a splash of apple cider vinegar or lemon juice instead.

Try More Recipes:

• Mary Berry Lentil and Bacon Soup Recipe
• Mary Berry Pumpkin Soup Recipe
• Mary Berry’s Split Pea and Gammon Soup Recipe
• Mary Berry Vegetable Minestrone Recipe