Hungarian Goulash with ‘Buttery’ No Egg Noodles
Posted By Cybele Pascal On 2014/03/12 @ 4:31 pm In Allergy Safe Recipes,Celiac, Gluten-free,Eggs,Fall,Fish,International,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Pasta,Peanut,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Wheat,Winter | No Comments
By Cybele Pascal
Free of: gluten and all top allergens.
Hungarian Goulash is a beloved cool weather meal in 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 is no need for any of that here.
- 2 pounds boneless beef chuck roast, cut into 2 inch chunks
- salt and pepper
- 6 tbsp brown rice flour (preferably superfine)
- 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
- 1/2 cup vegan plain yogurt (preferably “Greek” style So Delicious coconut milk yogurt)
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- ‘Buttery’ No Egg Noodles (recipe follows)
- chopped dill, for garnish
- Generously season beef with salt and pepper. Dredge beef in flour shaking off excess.
- Heat 2 tablespoons of oil over medium high heat in a large skillet or 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 tablespoon of oil and repeat the process with remaining half of beef, then set aside.
- Add onion, paprika and garlic to the pan, and sauté for 30 seconds. Stir in broth and deglaze by incorporating any browned bits from bottom of the pan.
- Add tomato paste and stir well. Add beef and a big pinch of salt. Bring to a boil, reduce heat to low, and cover. Cook at a low simmer until the meat is fork tender, about 2-2 1/2 hours, stirring occasionally.
- Remove from heat, stir in yogurt, vinegar and lemon juice, and season with salt and pepper to taste.
- Serve over noodles and garnish with dill.
Buttery No Egg Noodles
- 8 ounces gluten-free fusilli or spiral pasta
- 1/2 cup frozen peas
- 2 tbsp dairy-free, soy-free margarine (such as Earth Balance Soy-Free Buttery Spread)
- 1 tbsp chopped fresh dill
- salt and freshly ground pepper
- Cook noodles according to instructions on package. In the last minute of cooking add peas. Drain.
- Toss cooked pasta and peas with margarine and dill, and season to taste with salt and pepper.
Contributor Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com .
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