1 large Yukon Gold potato, peeled and cut into 1/3-inch dice
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
How to Make It
In a large skillet, heat the oil. Add the onions and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 8 minutes. Add the paprika and cook for 2 minutes, stirring frequently. Stir in the tomato paste and cook for 1 minute. Stir in the caraway, marjoram, thyme and bay leaf. Add the meat and water and bring to a simmer. Cover and cook until the meat is very tender, about 1 hour. Add the potato and cook, uncovered, until it is tender, about 15 minutes. Add the lemon juice, season with salt and pepper and serve.
The soup can be refrigerated for up to 3 days.
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Review Body: We subbed stew meat, and should have cooked it a bit longer but the recipe itself is solid! We boiled it a little hard and fast at the end to cut back on the water content for a more solid goulash and less of the soup element.