Gluten-Free Hungarian Goulash (Gulyásleves)

Ingredients

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• 2 lb beef chuck, cut into 1-inch cubes
• 3 large yellow onions, diced
• 3 tbsp sweet Hungarian paprika Shop
• 1 tsp caraway seeds, lightly crushed
• 2 red or green bell peppers, diced
• 2 Roma tomatoes, chopped
• 3 cloves garlic, minced
• 6 cups water or gluten-free beef broth Shop
• 3 medium Yukon Gold potatoes, diced
• 2 medium carrots, sliced
• 2 tbsp lard or neutral oil
• 2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1 Heat the fat in a large Dutch oven over medium heat. Cook the onions slowly, stirring often, for 15 minutes until soft and golden.
2. 2 Take the pot off the heat and stir in the paprika and caraway (paprika burns easily over direct heat). Add the beef and stir to coat.
3. 3 Return to medium heat and cook 5 minutes, stirring. Add the garlic, peppers, tomatoes, salt, pepper, and 2 cups of the water or broth. Cover and simmer gently for 60 minutes.
4. 4 Add the potatoes, carrots, and the remaining liquid. Simmer uncovered 25 to 30 minutes until the beef is fork-tender and the potatoes are cooked.
5. 5 Taste for salt and serve hot.

Nutrition (per serving)

Tips & Notes

• Use real sweet Hungarian paprika and make sure it is fresh. It is the main flavor, and stale paprika tastes dusty.
• Traditional csipetke dumplings contain gluten. Leave them out, since the potatoes already make the soup filling, or serve it with gluten-free bread.
• Goulash tastes even better the next day. Refrigerate up to 4 days or freeze up to 3 months, and lift off the hardened fat before reheating.

Common questions