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