I love gluten/dairy free Hungarian Goulash! This slow cooker bowl of yum makes me salivate for more!! Add your favorite GF garlic toast to this for soaking up all those good juices. Oh yes, carb overload for this one:)
I don’t have a specific Hungarian paprika that I keep in my pantry, but I think the flavors of this are fantastic!
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- HEAT 1 tbsp. coconut oil in skillet on medium high heat.
- SEASON 3-4 pounds of stew meat on both sides with sea salt and cracked black pepper.
- LIGHTLY brown meat on each side for 3-5 minutes.
- ADD seared meat to slow cooker.
- STIR in 1 tbsp. ground smoked paprika, 1 tbsp. ground paprika, 1 tbsp. dried thyme, 1 tbsp. garlic powder, and S/P.
- ADD 1 cup red wine to hot skillet scrapping the brown bits from the meat off the bottom of the pan, and simmer for 1-2 minutes.
- ADD 1-6 oz. can tomato paste, 1 diced onion, 1 tbsp. local honey, and 1-14.5 oz. can of unsalted, fire-roasted tomatoes. Place that mixture into the slow cooker.
- ADD enough broth or water to cover everything and 2 bay leaves.
- COVER and cook on low for 8-10 hours or high for 4-6 hours in your slow cooker.
- BOIL 1 pkg. brown rice penne pasta with some sea salt for about 1-2 minutes less than package directions say.
- STRAIN pasta & return to the pot.
- ADD the goulash from the slow cooker to pasta and keep it off the heat.
- STIR in some S/P to taste.
- LET it sit for 5 at least minutes stirring occasionally.
- SERVE with a little fresh chopped parsley on top.
Tip: For a thicker sauce add equal parts of sweet rice flour to room temperature water and whisk (2-3 tablespoons). Stir in about ½ hour before serving.
Grateful Day – I am grateful for my Mom for so many reasons, but for today I’m grateful that she sends me edits for this blog. I’m not always so great with grammar or punctuation so I really appreciate her doing that for me. Thank you Mom!
What seasoning’s do you use for Hungarian goulash?
Thank you for listening!