Hungarian Goulash with ‘Buttery’ No Egg Noodles

Hungarian Goulash is a beloved cool weather meal in Eastern Europe. The key ingredient is sweet Hungarian paprika, which has a warm exotic flavor. This dish usually contains gluten, dairy and eggs, but there is no need for any of that here.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

2 pounds boneless beef chuck roast, cut into 2 inch chunks
salt and pepper
6 tbsp brown rice flour (preferably superfine)
3 tbsp canola oil, divided
2 cups thinly sliced yellow onion
2 tbsp Hungarian sweet paprika
2 tbsp finely minced garlic
2 cups low-sodium beef broth (look for allergen-free brands)
3 tbsp tomato paste
1/2 cup vegan plain yogurt (preferably “Greek” style So Delicious coconut milk yogurt)
1 tbsp red wine vinegar
1 tsp lemon juice
‘Buttery’ No Egg Noodles (recipe follows)
chopped dill, for garnish

Instructions

Generously season beef with salt and pepper. Dredge beef in flour shaking off excess.
Heat 2 tablespoons of oil over medium high heat in a large skillet or Dutch oven. Add half of the beef to the pan and brown on all sides, about 4 to 6 minutes total. Transfer cooked beef to a plate. Add remaining 1 tablespoon of oil and repeat the process with remaining half of beef, then set aside.
Add onion, paprika and garlic to the pan, and sauté for 30 seconds. Stir in broth and deglaze by incorporating any browned bits from bottom of the pan.
Add tomato paste and stir well. Add beef and a big pinch of salt. Bring to a boil, reduce heat to low, and cover. Cook at a low simmer until the meat is fork tender, about 2-2 1/2 hours, stirring occasionally.
Remove from heat, stir in yogurt, vinegar and lemon juice, and season with salt and pepper to taste.
Serve over noodles and garnish with dill.

Buttery No Egg Noodles

Ingredients

8 ounces gluten-free fusilli or spiral pasta
1/2 cup frozen peas
2 tbsp dairy-free, soy-free margarine (such as Earth Balance Soy-Free Buttery Spread)
1 tbsp chopped fresh dill
salt and freshly ground pepper

Method

Cook noodles according to instructions on package. In the last minute of cooking add peas. Drain.
Toss cooked pasta and peas with margarine and dill, and season to taste with salt and pepper.

Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker's Handbook. Visit her at http://cybelesfreetoeat.com.