Mary Berry Goulash Soup Recipe

This Mary Berry goulash soup is a real treat for cold winter nights and so easy to make! No fussy techniques required, just combine the beef and smoky paprika and let the slow simmer work its magic to create a deep, aromatic depth of flavor. Make it once and you’ll never go back to canned stews again! It’s delicious with a dollop of soured cream, a piece of dark rye bread, a sprinkle of fresh chives, a cold glass of lager; in fact most things.

Mary Berry Goulash Soup Recipe Ingredients

• 2 tablespoons 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
• 2 red peppers (roasted and peeled) or 4 pieces of roasted red pepper from a jar, drained and chunked
• 1 tablespoon plain flour
• 2 teaspoons paprika
• 1.5 litres (2 1/2 pints) beef stock
• 1 x 400 g can chopped tomatoes
• 2 tablespoons tomato purée
• 1 tablespoon red wine vinegar
• 1 garlic clove, crushed
• 1 bay leaf
• 750 g (1 1/2 lb) potatoes, peeled and diced
• A dash of Tabasco sauce
• Salt and freshly ground black pepper
• Soured cream and snipped fresh chives (for garnish)

How To Make Mary Berry Goulash Soup Recipe

1. Prep the peppers: If using fresh red peppers, roast them under a broiler until the skin is charred, then peel and cut the flesh into chunks. If you’re looking for a shortcut, jarred roasted red peppers work beautifully—just drain and chop them.
2. Brown the beef: Heat the sunflower oil in a large, heavy-based pan. Add the beef pieces and sear them over a high heat until browned all over. This creates the “fond” at the bottom of the pan which is essential for a rich, dark soup base.
3. Develop the aromatics: Add the sliced onions and the pepper chunks to the pan. Sprinkle over the flour and the paprika. Stir everything over a high heat for 1 to 2 minutes. The flour will toast slightly and the paprika will release its smoky oils.
4. The long simmer: Pour in the beef stock, canned tomatoes, tomato purée, and red wine vinegar. Add the crushed garlic and the bay leaf, then season well with salt and pepper. Bring the mixture to a boil, cover tightly with a lid, and reduce the heat to a low simmer. Let it cook for $1.5$ hours until the beef is starting to become tender.
5. Add the potatoes: Add the diced potatoes to the pot and continue to simmer for another 30 minutes. You want the beef to be meltingly tender and the potatoes to be soft but still holding their shape.
6. The final seasoning: Remove and discard the bay leaf. Add a dash of Tabasco sauce—this provides a subtle background heat that lifts the paprika. Taste and adjust the salt and pepper as needed. Serve hot, topped with a cool swirl of soured cream and a sprinkle of chives.

Recipe Tips

• Beef Cut: Use a good quality stewing beef or chuck steak. Because this soup simmers for a total of 2 hours, the connective tissue in these cuts will break down, resulting in incredibly tender meat and a rich, slightly thickened broth.
• Paprika Choice: For the best flavor, use Hungarian Sweet Paprika. If you prefer a more intense smoke, you can substitute half of it with Smoked Paprika (Pimentón).
• Shortcut Peppers: Jarred roasted peppers are a fantastic time-saver and often have a wonderful vinegary tang that complements the red wine vinegar in the soup.
• Potato Type: Use a waxy potato like Yukon Gold or a versatile red potato. Floury potatoes may break down too much and make the soup cloudy.

What To Serve With Mary Berry Goulash Soup?

This Mary Berry Goulash Soup Recipe is a hearty, smoky meal that needs a simple or bready pairing! Dark Rye or Pumpernickel Bread is the quintessential choice for a traditional European experience. For a balanced dinner, a side of Pickled Cucumber Salad adds a lovely acidic crunch that pairs perfectly with the rich beef! A handful of Salted Pretzels or a glass of Chilled Pilsner pairs wonderfully with the paprika and Tabasco notes.

How To Store Mary Berry Goulash Soup

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Like all goulashes, the flavor is often even better the next day as the spices continue to meld.
• Reheat: Warm gently on the stovetop over medium-low heat. If it has thickened too much, add a splash of beef stock or water.
• Freezing: This soup freezes exceptionally well for up to 3 months. Thaw completely in the fridge before reheating.

Mary Berry Goulash Soup Recipe Nutrition Facts

• Calories: 363 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 55 mg
• Sodium: 720 mg
• Total Carbohydrates: 32 g
• Protein: 28 g
• Fiber: 5 g

Nutrition information is provided based on the standard 6-serving yield.

FAQs

Mary Berry Goulash Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

363

kcal

: A warming, smoky Hungarian-style soup filled with tender beef, roasted red peppers, and potatoes in a rich paprika-spiced broth.

Ingredients

• 500g stewing beef (cubed)

• 750g potatoes (diced)

• 2 large onions & 2 roasted red peppers

• 1.5 litres beef stock & 400g canned tomatoes

• 2 tsp paprika & 1 tbsp red wine vinegar

• 2 tbsp tomato purée & 1 tbsp flour

• Tabasco, bay leaf, garlic, and sunflower oil

Directions

• Brown the beef in oil; add onions, peppers, flour, and paprika and stir for 2 mins.
• Add stock, tomatoes, purée, vinegar, garlic, and bay leaf; season.
• Bring to a boil, cover, and simmer gently for 1.5 hours.
• Stir in diced potatoes and cook for another 30 mins until tender.
• Remove bay leaf and add a dash of Tabasco.
• Serve hot with soured cream and snipped chives.

Notes

• Jarred roasted peppers are an excellent time-saving shortcut.
• Ensure the beef is seared well for the deepest broth flavor.
• This soup is very filling and works well as a complete main meal.