Hungarian Goulash with Buttery No Egg Noodles
Free of: gluten and all top allergens
Hungarian Goulash is a cool weather favorite, hailing from Eastern Europe. The key ingredient is sweet Hungarian paprika, which has a warm exotic flavor. This dish usually contains gluten, dairy and eggs, but there’s no need for any of that here.
2 pounds boneless beef chuck roast, cut into 2-inch chunks, generously seasoned with salt and pepper
6 tbsp superfine brown rice flour
3 tbsp canola oil, divided
2 cups thinly sliced yellow onion
2 tbsp Hungarian sweet paprika
2 tbsp finely minced garlic
2 cups low-sodium beef broth (look for allergen-free brands)
3 tbsp tomato paste
Big pinch salt
½ cup vegan plain yogurt (preferably “Greek” style So Delicious coconut milk yogurt)
1 tbsp red wine vinegar
1 tsp lemon juice
Salt and pepper, to taste
Buttery No Egg Noodles (recipe follows)
Chopped dill, for garnish
Dredge seasoned beef in flour, shaking off extra.
Heat 2 tbsp oil over medium-high heat in a large Dutch oven. Add half of the beef to the pan, and brown on all sides, about 4 to 6 minutes total. Transfer cooked beef to a plate. Add remaining 1 tbsp oil and repeat the process with remaining half of beef.
Add onion, paprika and garlic to the pan, and cook while stirring for 30 seconds. Add broth, and deglaze, scraping up browned bits from bottom of pan.
Add tomato paste, stir well, and add back beef and big pinch of salt. Bring to a boil, reduce heat to low, and cover. Cook at a low simmer until meat is fork tender, about 2 to 2½ hours, stirring occasionally.
Remove from heat, stir in yogurt, vinegar and lemon juice, and season with salt and pepper to taste.
Serve over Buttery No Egg Noodles and garnish with dill.
Buttery No Egg Noodles
8 ounces gluten-free fusilli or spiral pasta
½ cup frozen peas
2 tbsp dairy-free, soy-free margarine (such as Earth Balance Soy-Free Buttery Spread)
1 tbsp chopped dill
Salt and freshly ground pepper
Cook noodles according to instruction on package. In last minute of cooking, add peas. Drain.
Toss cooked pasta and peas with margarine and dill, and season to taste with salt and pepper.
Hungarian Goulash with Buttery No Egg Noodles © 2013 by Cybele Pascal
This recipe first appeared in the Fall 2013 issue of Allergic Living Magazine
Tsimmes or Tzimmes (Yiddish for “mess” or “state of confusion”) is a traditional Jewish holiday dish made by stewing root vegetables with dried fruit or meat over low heat. It also happens to be a naturally allergen-free and gluten-free dish. This makes it a Rosh Hashanah go-to in my food allergic household. There is no reason to sacrifice rich tradition and great taste when you can still enjoy exotic and delectable dishes like this one. This simple recipe borrows heavily from traditional Jewish culinary history, with a nod to my great-grandmother Dora of Vilna, Lithuania – whose spoon you see pictured above.
My great-grandmother probably would have made a Brisket and a Tsimmes. But I’m a modern woman who’s short on time, so I prefer to make it all in one pot! Additionally, the sweet root vegetables and prunes really enhance the flavor of the brisket and tenderize it. Be sure to find a good quality cut of brisket, for optimal tenderness (read: not too lean!).
If you like, you can cook the brisket whole. I chose to cube it, since my kids prefer it this way. Cook the tsimmes until tender. You really can’t overcook brisket, as long as it’s in the sauce, and cooked at a low temperature. One other bonus to this recipe is it’s better a day or two after you cook it, so make it early, then reheat at 350°F.
Allergy-Free Brisket Tsimmes
This delicious Brisket Tsimmes is far from a “mess”. Its rich orange hues and dotting of lemon circles make it pretty enough to be a table centerpiece.
- 2 pounds brisket, cubed
- Kosher salt
- freshly ground pepper
- 2 Tablespoons olive oil
- 2 large yellow onions, peeled, cut in half crosswise, then cut lengthwise (pole to pole) into very thin slivers
- 1 cup chicken broth
- 1 cup dry Kosher red wine
- ¼ cup honey
- 3 medium sweet potatoes, peeled and cut into 8-10 pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 cup dried pitted prunes, halved
- ¼ cup potato starch
- ½ cup water
- 2 lemons, washed and cut into very thin rounds
1. Preheat oven to 350°F.
2. Sprinkle brisket liberally with kosher salt and pepper.
3. Heat olive oil in a large oven-safe casserole (I use my Dutch oven). When really hot (it will start to shimmer), add meat, browning 2-3 minutes per side. Do not overcrowd the meat, cook it in two batches. Transfer meat to a bowl and set aside.
6. Add meat back to casserole, stir, cover, and transfer to oven. Cook 1 hour.
7. Add sweet potatoes, carrots, parsnips, and plums. Stir gently to combine.
8. Mix potato starch with water. Add to casserole and stir gently. Top with lemon rounds. Cover and cook 1 hour more. Remove cover and cook 30 minutes more until lightly browned on top, basting as necessary.
Allergy-Free Brisket Tsimmes © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.