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Gluten-Free Hungarian Goulash Recipe

By:  Gillian on May 17, 2011

This is a hearty beef dish, flavored with paprika and caraway, and considered by Hungarians to be either a thick soup or a stew.  There are many variations (some contain green peppers or dumplings), but here I have created a gluten-free goulash recipe.  A cooked green vegetable can be served on the side.

2 strips of bacon, chopped
1 lb beef stew meat, 1-inch cubes
1 Tbs vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 roasted red bell pepper, peeled and cut into 2-inch strips
2 Tbs Hungarian sweet paprika
1 tsp caraway seeds
1 (15-ounce) can of crushed tomatoes
3 cups of gluten-free beef broth
1 Tbs red wine vinegar
3 russet potatoes, peeled and thickly sliced
1 1/2 Tbs cornstarch
1/4 cup water
1/3 cup sour cream
Salt & black pepper

Gluten-Free Hungarian Goulash RecipeIn a large heavy saucepan, cook the bacon over medium heat until crisp; remove and place in a bowl.  Brown the beef cubes in the remaining bacon fat(add 1 tablespoon of vegetable oil if needed).  Add the onions, garlic red bell pepper, paprika and caraway, and stir for 1 minute.  Add the tomatoes, broth, vinegar and bacon bits; stir and bring to a boil.  Reduce to a simmer and cook for 1 hour, covered, stirring occasionally.  Add the potatoes and simmer for another 30 minutes until the potatoes can be pierced easily with a small knife.  To thicken, mix the cornstarch with 1/4 cup of water to make a slurry; add this to the pan with stirring and bring to a boil (more cornstarch slurry can be made and added if further thickening is needed).  Add salt and pepper to taste.  Stir in the sour cream just before serving.

4 servings

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