Gluten-Free Skillet Hungarian Beef Goulash
|Ground beef||1 Pound (90% lean versions preferred)|
|Carrot||2 Medium, peeled and diced|
|Onion||1 Medium, peeled and diced|
|Potato||1 Medium, peeled and diced|
|Celery||1 Medium, diced|
|Garlic clove||2 Medium, minced|
|Corn||1 Cup (16 tbs) (can use frozen)|
|Macaroni||10 Ounce (use elbow macaroni)|
|Tomato||1 Can (10 oz), crushed|
|Beef broth||1 Cup (16 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Lowfat sour cream||2 Tablespoon (more if required for garnish)|
|Salt||1 Teaspoon (to taste)|
|Pepper||1⁄2 Teaspoon (to taste)|
1. In a large skillet or Dutch oven, over a medium-high heat, sauté the meat with some salt and pepper to taste for approximately 10 minutes or until it’s fully cooked and slightly browned. The bottom of the pan should be fairly dry at this point. If it isn’t drain off any excess grease.
2. Add all of the vegetables except for the corn and sauté for 10 minutes with the crumbled meat. At this point you should also put a pot of water on to boil the macaroni.
3. Add the crushed tomatoes, beef broth, wine, and paprika to the pan with the meat and veggies then stir everything together. Lower the heat, cover the pan, and simmer for 20 minutes.
4. Once the goulash has simmered for 20 minutes, stir in the corn, cover and cook for an additional 10 minutes. At about the same time you add the corn you should also cook the pasta. When it’s done drain it and add it to the pan along with the low fat sour cream or Greek yogurt, stir everything together and it’s ready to serve straight from the pan.
5. Serve hot