Lemon Goulash

Lemon Goulash

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29 people made this

This is my take on a traditional Hungarian goulash, which I've made a touch tangier with the addition of some lemon zest. Great comfort food!

Gail Laulette

Serves: 4 

  • 3 tablespoons butter
  • 1kg cubed beef stew meat
  • 1 pinch caraway seeds
  • 500g onions, sliced
  • 2 teaspoons paprika
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • 185g tomato paste
  • 1 1/3 cups (330ml) beef stock
  • 300g egg noodles, cooked, rinsed, drained

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned and the onions are translucent.
  2. Add the garlic and lemon zest and cook for about a minute, then stir in the tomato paste and beef stock, adding water if necessary to cover the meat. Cover and simmer over medium-low heat for 1 1/2 hours.
  3. Just before the meat is done cooking bring a large pot of salted water to a boil. Add egg noodles and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

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Reviews (1)


I'm sorry but that is not a goulash! I know because I'm Hungarian! I would never put lemon and egg noodles into goulash. - 09 Sep 2014

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