Print

Mary Berry Goulash Soup Recipe

Mary Berry Goulash Soup
Print Recipe

Goulash Soup is a Hungarian-inspired dish made with chunks of beef slowly cooked with onions, paprika, tomatoes, and vegetables until tender. Unlike a stew, this version has more liquid, making it light enough to serve as a soup but still hearty and satisfying. Mary Berry’s take on this classic is approachable, using everyday ingredients while retaining the authentic paprika-led flavour.

Ingredients

Scale

  • 2 tbsp olive oil

  • 500g stewing beef, cut into bite-sized cubes

  • 2 large onions, finely chopped

  • 2 garlic cloves, crushed

  • 2 tbsp sweet paprika

  • 1 tsp caraway seeds (optional, for authenticity)

  • 1 tbsp tomato purée

  • 400g chopped tomatoes (tinned)

  • 1.2 litres beef stock

  • 2 red peppers, chopped

  • 2 medium potatoes, diced

  • 2 carrots, sliced

  • 1 bay leaf

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Brown the beef

Heat oil in a large pot and brown the beef in batches until sealed and lightly coloured. Remove and set aside.

Step 2: Cook onions and garlic

In the same pot, add onions and garlic. Cook gently for 5–6 minutes until softened.

Step 3: Add paprika and tomato purée

Stir in paprika and tomato purée, cooking for 1–2 minutes to release their flavours.

Step 4: Add stock and tomatoes

Return beef to the pot, pour in chopped tomatoes and beef stock, then add bay leaf and caraway seeds. Stir well.

Step 5: Add vegetables

Add peppers, carrots, and potatoes. Bring to a boil, then reduce to a simmer.

Step 6: Simmer until tender

Cover and cook gently for 1½–2 hours, or until beef is tender and the soup has thickened slightly.

Step 7: Serve hot

Remove bay leaf, adjust seasoning, and ladle into bowls. Garnish with parsley and serve with crusty bread.

Find it online: https://maryberrycooks.co.uk/mary-berry-goulash-soup/