Gluten Free Goulash Recipe - Celiac Disease
Nov 30 2008

Gluten Free Goulash Recipe

Looking for a nice gluten free pasta recipe? There are a number of great gluten free pastas out there, but I was looking for a great gluten free goulash. Here is a recipe I’ve been using for the past coule months and I think our readers will enjoy (including those without celiac disease!).

Gluten Free Goulash Recipe

Goulash Ingredients:

  • 2 pounds lean ground beef
  • 2 large yellow onions (chopped)
  • 3 garlic cloves, (chopped)
  • 3 cups water
  • 2 cans (15 oz) tomato sauce
  • 2 cans (15 oz) diced tomatoes
  • 3 tbsp. gluten free soy sauce
  • 2 tbsp. Italian seasoning (or mix Oregano, Basil, Sage)
  • 3 bay leaves
  • 1 tblsp. seasoned salt
  • 2 cups uncooked gluten free pasta (elbow pasta is recommended)

Goulash Directions:

  1. In a deep pot, cook the ground beef on medium-high until no longer pink (breaking it up as it cooks). Spoon out the fat as it pools. Add the onion and garlic to the beef, and cook until the onions are translucent (about 10 minutes)
  2. Stir in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt. Heat till boiling, then reduce to simmer for 20 minutes, stirring occasionally
  3. Stir the elbow pasta into the beef mixture. Cover and simmer on low for 25 more minutes, stirring occasionally to prevent pasta from sticking
  4. Remove from heat, fish out and discard the bay leaves. Stir it up good to distribute flavors and return lid to pot. Let sit about 30 minutes before serving.
  5. Devour and Enjoy!

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Inkwell says:

    While that sounds like a nice enough recipe, it seems more like an abbreviated pasta sauce or Chilli without Chillies and beans.
    I.e.: If you want Chilli, add the above and this recipe and it might work, otherwise it’s a pasta sauce.

    Please note that Classic Goulash does not contain Gluten unless you use Pasta with it or thicken it with flour (which is generally not required if you get the consistency right in the first place.)

    For a classic goulash, the recipe will require CUBED beef (not minced) and capsicums and paprika and caraway seed.
    Some variations use Beef, Pork, Chicken or veal or a mix thereof and some recipes favour potatoes over pasta. (You could potatoes at the end to make the mix thicker…)

    Spy sauce is not strictly a Goulash ingredient, so feel free to stay away. You can either use Salt or stock assuming you made your own consommé or it’s gluten free stock. (Any stock with wheat in it is ludicrous anyway.)
    I also recommend

    Ingredients for a basic, classic, gluten free goulash:
    • 500 – 600 g beef (feel free to mix and mingle when feeling experimental but with beef go for lean shoulder and cut into cubes)
    • 2 tablespoons of Olive oil (Lard for those feeling like it…)
    • 2 medium onions, chopped
    • 2 cloves of garlic
    • 1-2 carrots, diced
    • 1 parsnip / diced
    • 1-2 celery (leaves and sticks)
    • 2 – 3 tomatoes (peeled/chopped)
    • 1 tablespoon tomato paste
    • 2 fresh green peppers (feel free to use other colours next time around)
    • 1.5 tablespoon Hungarian Paprika (Hot) – feel free to use 1 spoon with Hot and one with Sweet paprika
    • 1 teaspoon ground caraway seed
    • 1 bay
    • Vegetable or Beef or Chicken Consommé (Water if you don’t feel up to it. ?)
    • ground black pepper and salt according to taste

    Add potatoes and mushrooms if you like….

    It is recommended to pre-sear the meat so….
    – Sautee the onions in the oil
    – Add paprika once they are see-through, lower temperature to medium high, keep stirring to mix and not burn paprika
    – Add beef and sear/brown it a bit to seal
    – Add all other spices and consommé
    – Simmer for ca 2hrs / stir occasionally
    – Add all hard vegetables you have chosen (not the peppers and tomatoes yet)
    – Check for consistency while simmering for another 25 mins (add a cup of water or 2 if you think it’s getting too thick and check temp)
    – Add tomatoes, Paste and (Green) peppers
    – Let the last bits heat of for another 5-10 mins and that’s it.


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