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Glorious Gluten-free Goulash

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.

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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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1 Response:

 
Clara Brown
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
25 Apr 2014 5:39:53 AM PST
Good article...I would of like to see more recipes.




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