|Gluten Free Hungarian Goulash|
- 1 lb 90 percent lean ground beef
- 2 carrots , peeled and diced
- 1 onion, peeled and diced
- 1potato peeled and diced
- 1 rib of celery, diced
- 2 cloves of garlic, minced
- 1 cup corn (I used frozen corn)
- 10 oz gluten free elbow macaroni
- (1) 20 oz can of crushed tomatoes
- 1 cup of gluten free beef broth
- 1 tbsp of Hungarian paprika (or regular paprika)
- ½ cup of red wine
- 2 tbsp low fat sour cream or Greek yogurt, plus more for garnish if you want
- salt and pepper to taste
- In a large skillet or Dutch oven, over a medium-high heat, sauté the meat with some salt and pepper to taste for approximately 10 minutes or until it’s fully cooked and slightly browned. The bottom of the pan should be fairly dry at this point. If it isn’t drain off any excess grease.
- Add all of the vegetables except for the corn and sauté for 10 minutes with the crumbled meat.
- At this point you should also put a pot of water on to boil the macaroni.
- Add the crushed tomatoes, beef broth, wine, and paprika to the pan with the meat and veggies then stir everything together. Lower the heat, cover the pan, and simmer for 20 minutes.
- Once the goulash has simmered for twenty minutes, stir in the corn, cover and cook for an additional ten minutes. At about the same time you add the corn you should also cook the pasta. When it’s done drain it and add it to the pan along with the low fat sour cream or Greek yogurt, stir everything together and it’s ready to serve straight from the pan.
Notes: For leaner options, you could substitute lean ground chicken or turkey for the beef in the recipe. Or you can forgo the meat altogether and add 1-2 cans of red kidney beans or white cannellini beans.