Hungarian Goulash Soup Recipe

by Sue Zelickson, Tastemaker in Residence



1 lb. lean boneless beef (shank or chuck), diced in 1/4” cubes
2 large yellow onions, finely diced
1 Tbsp. paprika
2 Tbsp. tomato puree
2 cloves garlic, crushed
1 Tbsp. salt
1 tsp. black pepper
2 Tbsp. flour
2qt. beef stock (made from beef bones) or cans of beef broth
3 medium red potatoes, diced
1/2 tsp. caraway seed
1 strip very thin lemon peel


Brown meat in heavy saucepan or stew pot, add onions, paprika, tomato puree, garlic, salt and pepper. Mix well. Dust with flour and add beef stock. Bring to boil, stirring occasionally and let simmer covered for 1 hour. Add potatoes and continue cooking until both meat and potatoes are done. Chop caraway seeds and lemon peel very finely with small amount of butter and add to soup about 10 minute before serving. 

8-10 servings

Recipe courtesy of Minnesota Heritage Cookbook