Tuesday, November 9, 2010

Gluten Free Beef Italian Skillet Meal (Goulash) Recipe



Here's another favorite recipe from my college days. I'm sure we all grew up eating a basic ground beef casserole like this either with rice or noodles. As a child, I remember from a cookbook that was published by my local elementary school they called this "goulash." I thought that was a really cool name!

My friend Susan shared this recipe with me when I was in college. I remember she came over to my apartment and we made this along with a salad and just enjoyed cooking together. I still have the index card that she wrote the recipe on for me.

This is a super simple, hearty meal that my husband loved. It's easy with just a few simple ingredients and gluten free noodles.

For a casein free topping, I sprinkled blanched almond flour on the top of our servings!

Susan's Beef Italian Skillet Meal
free of gluten, casein/dairy, soy, corn, and eggs
Adapted by Carrie @ www.gingerlemongirl.com
printer-friendly recipe

1 1/2 cups gluten free pasta of your choice (I used these rice noodles from a local Asian market -- they don't get mushy!)
1 lb. ground beef
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1 (8 oz.) can tomato sauce + 1/3 cup water
3 tablespoons blanched almond flour (or parmesan cheese) to sprinkle on top of each serving

Directions:
Cook gluten free noodles according to package directions until "al dente" or still slightly firm. Rinse with COLD water to completely stop the cooking process, drain and set aside. Brown ground beef in a large skillet or dutch oven. Add onions and celery and saute for about 5 minutes until onions are soft and transparent. Add garlic, oregano, basil, salt and pepper. Mix tomato sauce with water and add to ground beef and vegetables. Simmer for 10 minutes until mixture is bubbling and heated through. Add cooked pasta to skillet and stir to coat noodles with sauce. Simmer for additional 5 minutes and serve. Sprinkle servings with blanched almond flour or parmesan cheese. Serve with green beans or a salad! Picky kid & husband friendly! Enjoy!
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3 comments:

  1. I made this last night Carrie and it was a HUGE hit!

    I made up some faux dairy-free "Parmesan" (I added some garlic powder and salt to the almond meal) and it's a great dairy-free alternative to grated Parm (same texture).

    I also finally made your vegan crusty bread...another score for your creative talent. :-D

    Thank you and Big Hugs!

    ReplyDelete
  2. This is basically how I grew up eating "goulash". Beef, noodles, and some tomatoey sauce. It was an awakening when I learned what true Hungarian goulash was when I became an adult. But this type of "goulash" holds a special place in my heart. Reminds me of my mom's cooking!

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  3. I made this for dinner last night and it was delicious. I never would have thought to add almond flour as a topping, which added such a nice additional flavor. My husband really enjoyed it too, but he did request that I add corn to it next time. Thank you for the recipe!

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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