Gluten Free Recipe -
Goulash is a great Gluten Free dish! We love it because it provides a fun and hearty foundation to explore your own taste combinations. See our ‘base’ recipe below. Feel free to experiment with you own ideas to make it meatier or more saucy, full of vegetables or loaded with mushrooms. We’ve even seen some people make goulash and then cook steaks in an iron skillet covered in goulash, mmm!
Before we get to the "meat" of this recipe, here's a little history on Goulash...
Goulash has been around for centuries and comes from the Hungarian word "gulyás" meaning herdsmen or cattle stockman. It is a thick, rich stew with meat and vegetables. It's also popular in Slovakia and the Czeck Republic. Think of it as the Hungarian version of Cowboy Beef Stew, although it's been around a heck of lot longer than the cowboys in the American Wild West. And so now you know!
The secret to GOOD gluten free Goulash is the pasta. Our favorite is Tinkyada. It comes in all sorts of shapes & sizes but from our experience it stays firm and flavorful – just like regular pasta – better than anything else. You may need some practice getting it right concerning the cooking time. Remember, go a little under-cooked in the water because it will continue to cook low & slow after you’ve added the other ingredients.
Have fun & be well!
~ The LifeAfterGluten Crew
OK, without further adieu, our Gluten Free recipe goes something like this...
2 pounds of Ground Round (or ground Turkey, your choice!)
1 pound bag of TINKYADA pasta, cooked aldente
2 small package of mushrooms (8oz each), sliced
1 can (6oz) of Contadina Tomato Paste
1 can (14.5oz) Contadina Stewed Diced Tomatos (Italian Herb)
2 can (29oz) Contadina Tomato Sauce
Oregano - to taste
Salt - to taste
Pepper - to taste
Mrs. Dash all purpose seasoning - to taste
Parmesan cheese for topping
Optional ingredient ideas...
1 medium red or white onion, diced
1 red and/or green bell pepper. cut as you like
1 can (15oz) kidney beans, rinsed
Garlic powder or seasoning - to taste
Tabasco or other hot sauce
Sour Cream & paprika for topping
Boil water in a large pot, big enough to fit all of your ingredients. Cook the Tinkyada pasta per the bag instructions and go a little on the under-cooked side as your pasta will continue to cook once everything is combined. (avoids mushy goulash) While the water is coming to boil, brown your ground chuck (or ground turkey) in a large skillet. Drain the grease and set aside. If you are adding onion and/or peppers, feel free to add them to the drained ground meat and cook on low while you prepare the pasta.
Next, once the pasta has cooked, drain the water and return to your large pot. Put the heat on low and add the ground meat. Now, add the tomato ingredients - Contadina Tomato Paste and Stewed Diced Tomatoes. Stir. Add the Contadina Tomato Sauce gradual until you achieve the consistency you prefer. We add 1 can right off the bat and then gradual stir in the next can, usually using 1/2 or more of the second can. Cook on medium and add spices to taste, 20 minutes. When you can see the finish line, 15 minutes til dinner time, add your mushrooms and turn up the heat a little and call everyone to the dinner table.
Top with parmesan and/or sour cream & paprika. Everybody should be happy with a full belly in no time. Leftovers keep well in the fridge or freezer.
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