I don’t think cooking can get any simpler than my grandmother’s goulash. This is a dish we had a lot while growing up, especially during the long, cold winter months. This is also a dish I made quite frequently during college when I first started living on my own. It is delicious, filling, economical, and only takes a few minutes to make. With only four ingredients, dinner will be ready and on the table in less than 30 minutes! I have since modified my grandmother’s version to be gluten-free, while still retaining the original flavor. This gluten-free goulash pairs well with some freshly baked homemade rolls or gluten-free cornbread. If you want to add a little zip to the dish, try adding some Frank’s hot sauce.
How to Make Gluten-Free Goulash: Step-By-Step
In a large pot, cook pasta according to package directions. Cook until al-dente. It’s very important not to overcook the pasta, otherwise, the leftovers will be soggy. If using gluten-free pasta, you will want to undercook by a minute or two. After the pasta is finished cooking, remove from heat, drain, and return to pot. While the pasta is cooking, add 1 tablespoon of extra light olive oil to a frying pan, and heat over medium-high heat. Brown ground beef (or beef alternative) in a frying pan until no longer pink. To the large pot with the pasta, add the browned beef, can of tomato soup, can of lentil vegetable soup, garlic powder, and Himalayan pink salt and black pepper to taste. Serve with applesauce, and either homemade rolls or cornbread and enjoy!
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This goulash makes a great weeknight meal because it is so easy to make, and only consists of four ingredients! Serve with applesauce, and either homemade rolls or cornbread.
- 8 ounces gluten-free elbows (or other pasta shape) (OR non-gluten-free elbows)
- 1 tablespoon extra light olive oil
- 1/2 pound ground beef (OR beyond meat)
- 1 14.5 oz. can of vegan and gluten-free tomato soup (OR any tomato soup)
- 1 14.5 oz. can of vegan and gluten-free vegetable soup (I used Amy’s Lentil Vegetable) (OR any vegetable soup)
- 1 teaspoon garlic powder
- Freshly ground Himalayan pink salt, freshly ground black pepper, and Frank’s hot sauce to taste
- Frank's hot sauce to taste (optional)
Bring a stockpot of water to a boil over high heat. Add pasta, lower heat to medium, and cook until al dente (per package instructions). For gluten-free pasta, subtract a minute or two from cooking time to prevent soggy pasta.
In a medium skillet, heat extra light olive oil over medium-high heat. Cook ground beef until no longer pink.
Drain pasta and return to pot. Add in cooked ground beef, both cans of soup as-is, and garlic powder. Mix well.
Add in Himalayan pink salt, fresh ground black pepper. If desired, add Frank’s hot sauce to taste.
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