Growing up my mom used to make us goulash. I remember macaroni noodles with ground beef and tomatoes. Talk about the perfect meal for four growing teenagers! Go mom!
It has been years since I’ve had this dish, and I thought it sounded delicious. Plus it’s something new and different for me to get thrown into the mix.
So, I got crackin’ in the kitchen. This was actually an incredibly easy meal to prepare. And just a forewarning, this is by no means an authentic Hungarian Goulash recipe. It’s Melanie throwing a bunch of things into a pot and hoping that it turns out well with the right seasonings kind of a recipe.
I have to say, my experimenting, tasting (always taste!), and seasoning turned out to be a success. I present to you:
Dana and I really enjoyed this dish. Another un-authentic touch was that I added grated parmesan cheese on top. Everything’s better with cheese am I right?
|Hearty Goulash (Gluten-Free)|| || |
- 1 cup gluten-free pasta (dry)--I used brown rice and quinoa spirals
- ½ lb ground beef
- 1 cup onion, diced
- 2 celery stalks, diced
- salt and pepper (to taste)
- ½ tsp. dried sage
- ½ tsp. dried mustard
- 2 pinches of crushed red pepper flakes
- ¼ tsp. chili powder
- ¼-1/2 tsp. garlic powder
- 14.5 oz can diced tomatoes
- 5.5 fl oz can tomato juice
- 1 tsp. worchestershire sauce
- ½ Tbsp. butter
- ½ cup peas
- Cook pasta as directed on package to al dente. Drain; set aside.
- In a medium pot, brown and chop ground beef into small pieces.
- Add onions and celery and let cook for 5 minutes.
- Add salt and pepper, dried sage, dried mustard, red pepper flakes, chili powder, garlic powder, tomatoes, tomato juice, and worchestershire. Cover and let simmer for 10 minutes.
- Add butter and peas. Stir and allow peas to get warm; about 5 minutes.
- Turn off heat and gently stir in pasta.
- Taste test goulash for seasonings. Add additional seasonings if desired.
- Serve hot!
Add this to your rotating dinner menu. It is satisfying, healthy, serves a crowd, and is delicious!