Gluten-Free Hungarian Beef Goulash
Dive into the rich, hearty flavors of this Gluten-Free Hungarian Beef Goulash, a comfort food classic reimagined for those avoiding gluten. Made with tender chunks of beef chuck, a vibrant blend of sweet paprika, garlic, and sautéed onions, and slow-simmered to perfection, this dish is a celebration of bold Hungarian spices. Colorful bell peppers, carrots, and creamy potatoes add layers of texture and natural sweetness, while a hint of marjoram and bay leaves deepens the savory aroma. Thickened with gluten-free flour and cooked in a rich beef broth, this goulash is both wholesome and satisfying. Perfect for cozy family dinners or meal prep, it's a one-pot wonder that pairs beautifully with a simple green salad or a slice of gluten-free bread. Whether you're embracing a gluten-free lifestyle or simply seeking a hearty meal, this recipe promises comfort in every bite!
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Recipe Information
Ingredients
- 2 pounds beef chuck or stewing beef
- 2 tablespoons gluten-free flour
- 3 tablespoons olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 3 tablespoons sweet paprika
- 2 tablespoons tomato paste
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 carrots, sliced
- 1 teaspoon dried marjoram
- 2 bay leaves
- 4 cups beef broth
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 3 potatoes, peeled and cubed
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef into 1.5-inch cubes and season with salt and pepper.
Dust the beef cubes lightly with gluten-free flour to help brown the meat.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Brown the beef cubes in batches, ensuring they get a good sear on all sides. Remove and set aside.
In the same pot, add the sliced onions and sauté until they become soft and translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sweet paprika and cook for 1 more minute, stirring constantly to coat the onions and garlic.
Add the tomato paste and mix well until it is fully incorporated.
Return the beef to the pot along with the chopped bell peppers, sliced carrots, marjoram, and bay leaves.
Pour in the beef broth, making sure the meat and vegetables are covered. Bring to a simmer.
Season with additional salt and pepper as needed.
Cover the pot with a lid, reduce the heat to low, and let it simmer for 1.5 hours. Check occasionally and stir to ensure nothing sticks to the bottom.
Add the cubed potatoes to the pot and continue to simmer for another 30 minutes, until the potatoes are tender and the beef is fork-tender.
Remove bay leaves and adjust seasoning if necessary.
Serve the goulash hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 37.5 g | ||
| Protein | 193.6 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 7135 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
