Beef Goulash with Gluten-Free Nokedli and Tangy Cucumber Salad

Name: Beef Goulash with Gluten-Free Nokedli and Tangy Cucumber Salad
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 7 servings
Cuisine: Hungarian
Ingredients: 4 pound beef chuck roast (boneless, cut into 1 1/2-inch cubes); 4 tablespoon olive oil (extra virgin); 4 yellow onions (large, chopped); 8 clove garlic (minced); 4 tablespoon sweet paprika (high-quality Hungarian); 1 teaspoon hot paprika; 1 teaspoon caraway seeds (crushed); 3 tablespoon tomato paste; 1.5 cup dry red wine (like Cabernet Sauvignon); 6 cup beef broth (gluten-free); 3 carrots (large, peeled, sliced 1/2-inch thick); 1 green bell pepper (chopped); 2 potatoes (medium, peeled, cut into 1-inch cubes); 2.5 teaspoon salt; 1.25 teaspoon black pepper (freshly ground); 2 cup gluten-free all-purpose flour blend (with xanthan gum); 3 eggs (large); 0.5 cup water; 2 tablespoon unsalted butter (melted); 3 English cucumbers (thinly sliced); 0.5 red onion (small, thinly sliced); 1 cup sour cream; 2 tablespoon white vinegar; 2 tablespoon fresh dill (chopped); 1 teaspoon sugar

A rich and deeply flavored Hungarian beef goulash, slow-cooked to perfection with tender beef and a vibrant paprika sauce, complemented by fluffy homemade gluten-free nokedli (dumplings) and a crisp, creamy cucumber salad.

Prep: 1 hr
Cook: 4 hr
Total: 5 hr
Servings: 7
Cuisine: Hungarian
Difficulty: Hard
Cost: $10.37/serving

Dietary

Gluten-Free
Nut-Free
High-Protein

Ingredients

4 pound beef chuck roast (boneless, cut into 1 1/2-inch cubes)
4 tablespoon olive oil (extra virgin)
4 yellow onions (large, chopped)
8 clove garlic (minced)
4 tablespoon sweet paprika (high-quality Hungarian)
1 teaspoon hot paprika
1 teaspoon caraway seeds (crushed)
3 tablespoon tomato paste
1.5 cup dry red wine (like Cabernet Sauvignon)
6 cup beef broth (gluten-free)
3 carrots (large, peeled, sliced 1/2-inch thick)
1 green bell pepper (chopped)
2 potatoes (medium, peeled, cut into 1-inch cubes)
2.5 teaspoon salt
1.25 teaspoon black pepper (freshly ground)
2 cup gluten-free all-purpose flour blend (with xanthan gum)
3 eggs (large)
0.5 cup water
2 tablespoon unsalted butter (melted)
3 English cucumbers (thinly sliced)
0.5 red onion (small, thinly sliced)
1 cup sour cream
2 tablespoon white vinegar
2 tablespoon fresh dill (chopped)
1 teaspoon sugar

Instructions

Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 1/2 teaspoons of the salt and 3/4 teaspoon of the black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Sear the beef in batches, without crowding the pot, until well browned on all sides, about 4-5 minutes per batch. Remove seared beef to a plate and set aside.
Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the pot, then add the yellow onions. Cook, stirring occasionally, until softened and deeply caramelized, about 15-20 minutes. This step is crucial for flavor.
Stir in the minced garlic, sweet paprika, optional hot paprika, and crushed caraway seeds. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
Add the tomato paste and cook for 2 minutes, stirring, until it darkens slightly. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Return the seared beef to the pot. Add the gluten-free beef broth, carrots, green bell pepper, potatoes, and remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Bring the goulash to a gentle simmer, then reduce heat to low, cover, and cook for at least 3 to 3 1/2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed.
While the goulash simmers, prepare the gluten-free nokedli. In a large bowl, whisk together the gluten-free all-purpose flour blend, eggs, 1/2 teaspoon salt, and 1/2 cup water until a thick, shaggy dough forms. Add more water, 1 tablespoon at a time, if the dough is too stiff; it should be sticky but hold its shape.
Bring a large pot of salted water to a rolling boil. Using a spaetzle maker, large-holed colander, or the dull side of a knife on a cutting board, scrape small pieces of the dough directly into the boiling water. Cook the nokedli in batches until they float to the surface and are tender, about 2-4 minutes.
Remove cooked nokedli with a slotted spoon and transfer to a serving bowl. Toss immediately with melted unsalted butter to prevent sticking. Repeat with remaining dough.
For the cucumber salad, in a medium bowl, combine the thinly sliced English cucumbers and red onion. In a separate small bowl, whisk together the sour cream, white vinegar, fresh dill, 1/2 teaspoon salt, and sugar. Pour the dressing over the cucumbers and red onion and toss gently to coat. Season with 1/4 teaspoon black pepper.
Serve the hot beef goulash immediately, garnished with an extra dollop of sour cream if desired, alongside the warm gluten-free nokedli and the creamy cucumber salad.

Notes

The flavor of goulash deepens overnight, making it an excellent meal prep option. Store leftovers separately if possible for best texture of nokedli.

Nutrition (per serving)

Calories: 1147
Protein: 64.5 g
Carbohydrates: 64.3 g
Fat: 64.1 g
Fiber: 5.4 g
Sodium: 1799 mg
Saturated Fat: 26.1 g
Sugar: 14.2 g
Cholesterol: 265 mg