Our Favorite Gluten Free Beef Goulash Stew!
This Hungarian style stew is comfort food at its best! We have made it SO many times the past few years. Its one of my go to choices especially if we have company coming in from out of town. Everyone always goes for seconds. The flavor of this one really comes primarily from the Garlic & Caraway seeds! Its absolutely delicious. While there is some tomatoes in the recipe its a small amount (vs my Hungarian goulash soup which has more tomatoes and a stronger paprika flavor).
Taking the time to sear the meat does wonders for the flavor and final cooked texture of the meat. Be sure to use hungarian imported paprika or you will be missing some important flavor.
I highly recommend stirring some yogurt or sour cream can be mixed in when served! We love eating it with Spaetzle, Czech Bread Dumplings or Egg Noodles!
The stew is pictured here with my low carb Czech bread dumplings! Which can be found in the club, along with a basic gluten free/dairy free version of the dumplings too!
Lets talk Hungarian Paprika:
This is EXTREMEMLY important. DO NOT use ANY paprika EXCEPT Hungarian Paprika! Otherwise this recipe will turn out incredibly bland. Imported from Hungary is best- though its ok if you cant find that. I typically buy it from Penzey’s - it has a nice flavor & the most beautiful red color! Penzeys sources it from Hungarian farmers that they work directly with. Some years if the crop production is lower they have to mix it with paprika from other regions.
I have also used the brand Pride of Szeged Sweet and Spice Hungarian Paprika. That’s usually the one that can be found in grocery stores if they carry it.
Just make sure its labeled as Hungarian. Otherwise don’t bother!
When I call for Hungarian Paprika I always mean sweet! Spicy Hungarian Paprika is a bit more like cayenne! Accidentally using that could create a very spicy dish!
Our Favorite Classic Gluten Free Beef Goulash!
Ingredients
- 2 lbs Beef loin or beef stew meat, cubed
- 2 TSP Himalayn Sea Salt
- 1 TSP Ground Black Pepper
- 1 TSP Garlic Powder
- 1 TBSP butter, ghee or butter flavored coconut oil
- 1 TBSP butter, ghee or butter flavored coconut oil
- 2 large onions, diced
- 6 cloves of garlic, finely chopped
- 2 TSP Hungarian Sweet Paprika
- 2 Cups Beef Broth
- 1 TSP Caraway Seeds
- 2 Bay leaves
- 1 can diced tomatoes
- 2 Red or Green bell peppers, diced
- 1 TSP Himalyan Sea Salt
- ½ TSP Ground Black Pepper
Instructions
- Place the meat in a medium sized bowl and season well with salt, pepper and garlic powder, then set aside.
- Place a heavy bottomed pot on the stove on medium heat
- Working in batches, add some of the meat to the pan and sear for 2 mins a side
- Be sure to not crowd the pan.
- Once all of the meat is seared, place on a clean plate
- Continue working in batches until all meat is browned.
- Then add the onion to the heavy bottom pot and cook until the onion is translucent. As the onion releases it’s juice, scrape the bottom on the pan so that the brown bits from searing meat are no longer sticking to the bottom of the pan.
- Cook the onion for 4-5 mins
- Add in the garlic and bell peppers and cook for an additional 4-5 mins
- Next add in the beef broth, caraway seeds, bay leaves, diced tomatoes and paprika.
- Bring to a simmer and cook on low for 1 1/2-2 hours stirring occasionally! I like it best when its thickened somewhat and the peppers start to break down. Stir in sour cream (if you want it!)
- Garnish with chives, parsley and serve with dumplings or spaetzel! Store in an airtight container in the fridge. Should keep for 5-7 days.