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Glorious Gluten-free Goulash
http://www.celiac.com/articles/23601/1/Glorious-Gluten-free-Goulash/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 04/10/2014
 

This recipe blends cubes of juicy beef with paprika, balsamic vinegar and spices to deliver a delightful gluten-free goulash that will have your eaters asking for seconds.


Celiac.com 04/10/2014 - Like many foods that travel from distant lands to America only to be reduced to a shadow of their former glory, goulash often gets a bad rap.

Done right, goulash is rich, meaty dish with savory herbs, and a wonder to enjoy. It can also be made easily gluten-free.

This recipe blends cubes of juicy beef with paprika, balsamic vinegar and spices to deliver a delightful gluten-free meal that will have your eaters asking for seconds.

Photo: CC--roolroolIngredients:

  • 2½ pounds boneless beef chuck roast, cut into 2-inch cubes
  • 4 cups chicken broth, divided
  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • ½ cup tomato paste
  • 2½ tablespoons red wine vinegar
  • 2 tablespoons + 2 teaspoons olive oil
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried basil
  • ¾ teaspoon ground thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 2 bay leaves

Directions:
Season beef with salt and black pepper.

Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and keep drippings in the skillet.

Heat skillet to medium; stir onions into the reserved drippings, drizzle olive oil over onions, season with ½ teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.

Combine paprika, caraway seeds, black pepper, marjoram, thyme, basil, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.

Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

Stir 3 cups chicken broth into beef mixture.

Add tomato paste, garlic, vinegar, sugar, ½ teaspoon salt, and bay leaf.

Bring stockpot to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, about 1½ to 2 hours.

I like to serve it over rice, but it also goes nicely with roasted potatoes.