This gluten-free beef goulash is a cozy winter meal perfect for chilly days. Serve it over warmed gluten-free noodles with a dollop of sour cream for a comforting, hearty dinner.
About This Gluten-Free Goulash Recipe
This gluten-free beef goulash is a travel-inspired adaptation of an Eastern European beef stew. It’s not an authentic regional recipe but a family-inspired version I’ve refined to be gluten-free. With a few simple swaps it can also be made dairy-free. The stew combines beef, onions, garlic, tomatoes, and plenty of paprika, simmered low and slow until the meat is tender. Serve it over gluten-free pasta or alongside potatoes and roasted vegetables for a warming meal that fills the house with comforting aromas.
Ingredients You Will Need For Beef Goulash
Unsalted Butter (or oil): Used to brown the onions, garlic, and beef. Substitute olive oil, vegetable oil, or avocado oil to make the recipe dairy-free.
Onions: Yellow or sweet (Spanish) onions add sweetness and liquid; slice them thin.
Paprika: The primary spice in goulash. It adds flavor rather than heat. Hungarian paprika is ideal if you can find it; otherwise use the paprika you have on hand. Use regular paprika, not smoked or spicy.
Salt: Start with ½ teaspoon and adjust to taste.
Garlic: Two cloves, minced, or more if you like a stronger garlic flavor.
Beef Chuck: Use beef chuck cut into bite-sized pieces. Avoid pre-packaged “stew meat”—buy chuck and trim as needed. Cooked low and slow, chuck becomes tender and flavorful. Plan to buy extra so trimming doesn’t leave you short of the 2-pound target.
Gluten-Free Flour (optional): I use Cup4Cup multipurpose flour to lightly dredge the meat. This helps thicken the sauce. Toss the beef in a small amount of flour and shake off excess before browning. If the flour sticks or begins to brown too quickly, add a tablespoon of butter or oil at a time to the pan.
Canned Tomatoes: 2 cups diced tomatoes (drain the juice before adding).
Tomato Paste: Adds concentrated tomato flavor and helps thicken the sauce.
Gluten-Free Pasta, for serving: Choose your favorite brand and shape; egg tagliatelle works beautifully if you can find it.
Sour Cream, for serving: Adds creaminess when stirred into the stew. Use a dairy-free alternative if needed.
How To Make Gluten-Free Goulash
Most of the work happens at the start; after that the stew simmers unattended for a couple of hours. Begin by melting the butter or heating oil in a thick, heavy-bottomed pot (a Dutch oven is ideal). Cook the sliced onions over medium heat for 10–12 minutes until they release their juices and soften without burning. Stir in the paprika, salt, and garlic and cook another minute or two. Remove the onions to a plate with a slotted spoon and set aside.
Lightly dredge the beef pieces in gluten-free flour, shaking off excess, and brown them in batches so the pan isn’t crowded. Remove each batch to a plate; you only need to brown the outside of the meat—the beef will finish cooking during the long simmer.
Return all browned beef to the pot along with the reserved onions, drained diced tomatoes, and tomato paste. Stir to combine, lower the heat to a gentle simmer, cover, and cook for 2½ to 3 hours. Check occasionally and stir, but this is largely a set-it-and-forget-it dish. Test a piece of beef at 2½ hours—when tender, the goulash is ready. If still firm, continue cooking and check again before 3 hours to avoid drying the meat.
Serve the goulash over buttered gluten-free pasta and top with sour cream. Enjoy!
Gluten-Free Flour For Beef Goulash
I typically use Cup4Cup multipurpose gluten-free flour for dredging and thickening, but other 1:1 blends like Bob’s Red Mill 1:1, King Arthur Measure for Measure, or GF Jules should work similarly. Dredging is optional; it yields a slightly thicker sauce, but you can skip it if preferred.
Can I Make This Dairy-Free?
Yes. Use a gluten- and dairy-free flour blend if needed, substitute butter for a neutral oil for browning, and serve with a dairy-free sour cream alternative.
Tips For Making Gluten-Free Goulash
Use a thick, heavy pot. A heavy-bottomed pot prevents burning during the long simmer. A Dutch oven works well.
Choose good paprika. Higher-quality paprika, such as Hungarian, adds deeper flavor.
Cook low and slow. A long, gentle simmer yields tender, flavorful beef—don’t rush it.
Dredging the Meat
Dredging the beef in gluten-free flour before browning is optional. It thickens the sauce slightly, but the dish is still delicious without it. If you do dredge, watch the pan for sticking and add a tablespoon of butter or oil as needed to prevent burnt flour.
How To Store Goulash
Store leftover goulash in an airtight container in the refrigerator for 2–3 days. You can freeze it in a sealed bag or container; thaw in the fridge overnight before reheating on the stovetop or in a slow cooker.
How To Serve Beef Goulash
Serve over buttered gluten-free egg noodles or your favorite pasta, with a generous spoonful of sour cream mixed in for creaminess. Alternatively, enjoy the goulash as a protein served with roasted vegetables or a slice of gluten-free garlic bread for dunking.
I hope this gluten-free beef goulash brings warmth and comfort to your table on cold days.
More Gluten-Free Soup & Stew Recipes
Try other comforting recipes like gluten-free chicken noodle soup, a vegetarian gluten-free chili made in the crockpot, or a classic gluten-free beef stew served over potatoes.
Gluten-Free Beef Goulash Recipe
Have you ever had goulash?
Would you like it over pasta or with potatoes and veggies?
Tell me in the comments below!