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  • Jefferson Adams
    Jefferson Adams

    Glorious Gluten-free Goulash

    Reviewed and edited by a celiac disease expert.

    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.


    Celiac.com Sponsor:



    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.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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