gfe--gluten free easily

Living gluten free easily by eating real food and a few gf processed foods

Gluten-Free Upstate Goulash

Share on Pinterest
For affiliate links and as an Amazon Associate I earn from qualifying purchases.

Cookbook author Elizabeth Barbone asked me to join several other food bloggers in the How to Cook Gluten-Free “Pizza and Pasta Cookalong”—a launch of her new cookbook, How to Cook Gluten Free:  Over 150 Recipes That Really Work. Part of the deal was getting to share some of Elizabeth’s recipes with you all. It didn’t take me long to settle on her Gluten-Free Goulash recipe, which she calls Upstate Goulash, and her gluten-free Powdered Sugar Donut Muffins. But I’ll get back to those in a minute.

How to Cook Gluten-Free by Elizabeth Barbone at Gluten Free Easily

 

You may recall that I wrote about Elizabeth here previously on gfe, when I shared her appearance as the guest speaker for my support group’s open house. As I recounted then, Elizabeth and I met on Twitter and literally just a few tweets later, she had volunteered to travel from her home in upstate New York to do a bread-making demo for my group in Virginia.  To be honest, I am still amazed that Elizabeth did that!

I love helping launch new gluten-free cookbooks and I told Elizabeth that I definitely “owed her one.” I mean she lugged her pretty purple KitchenAid mixer, breadmaker, etc. and actually baked bread for us in her hotel room for goodness sake! So of course I agreed to participate in the “Pizza and Pasta Cookalong.”

You can read more about Elizabeth and her culinary background in my post linked above or at her site, glutenfreebaking.com, but the most important info is that Elizabeth is known for her baking expertise and easy-to-make gluten-free recipes. Her first cookbook, Easy Gluten-Free Baking, was strictly focused on baking. With How to Cook Gluten Free: Over 150 Recipes That Really Work, Elizabeth covers all categories of gluten-free recipes.

In the brief excerpt of her new cookbook that all of the “cookalong” members received, there were recipes for Grapefruit and Avocado Salad, Citrus Vinaigrette, No-Rise Pizza Crust, Roasted Tomato Pizza, Powdered Sugar Doughnut Muffins, and Upstate “Goulash.” I decided on Upstate Goulash because as I’ve noted before, there are few dishes that make Mr. GFE’s eyes light up more than those which include pasta.

Elizabeth’s recipe gluten-free goulash recipe is not the Hungarian version that’s full of paprika and more. Hers is an easy pasta/tomato/cheese casserole type dish that many mean when they say “goulash.” I was out of tomato sauce but Mr. GFE readily agreed to pick some up at the grocery store for me when I told him why I needed it!

I could have gotten him to pick up cheddar cheese as well, but instead opted to use a mix of the Colby Jack and mozzarella that we already had on hand and that I needed to use. There was a pound of cooked ground venison in the freezer, so I thawed that out to use in place of the ground beef in Elizabeth’s recipe. We had no gluten-free macaroni, but I had gluten-free penne and went with that.

Elizabeth Barbone's Gluten-Free Goulash Recipe, which she calls Upstate

In very short order, we were enjoying a simple and satisfying meal! While this recipe clearly features basic ingredients as you can see—olive oil, onion, garlic, and tomato sauce—when combined with the pasta and topped with cheese, it makes for a terrific dish. Heidi (Adventures of a Gluten-Free Mom) even made one version without cheese and her family was still quite happy. She says she’ll add a few chopped greens to her non-dairy version next time.

I agree with Heidi; some greens would work very nicely with these flavors. I could even manage to incorporate some baby spinach in this dish without Mr. GFE noticing. When zucchini is in season, some chopped zucchini would also be a great addition. An alternate non-dairy topping like toasted bread crumbs or almond flour would work well, too.

Although I did not get to make the other recipes that were shared, Elizabeth has graciously allowed me to share any of the other recipes from the excerpt of her book. As I stated, I have selected the gluten-free Powdered Sugar Donut Muffins. I think I see a grain-free, dairy-free, refined sugar-free version of these in my future! Maybe even for my upcoming March Muffin Madness week at the end of the month. (Yes, while you’re all watching basketball games, I’ll be baking all kinds of muffins! Of course, I’ll share with you. You can enjoy a muffin while you’re watching the game! Double March Madness, huh?)

Last, if the pizza piqued your interest be sure to visit Sarah (Celiac in the City) for her review. Oh, and she made Elizabeth’s Powdered Sugar Doughnut Muffins, too. Spoiler alert … she loved them!

Gluten-Free Goulash Recipe (aka Upstate Goulash)

Elizabeth’s Gluten-Free Goulash recipe, which she calls Upstate “Goulash,” is shown below. You can find the recipe for the Powdered Sugar Doughnut Muffins here.

Elizabeth Barbone's Gluten-Free Goulash Recipe, which she calls Upstate

Yield: 8 to 12 servings

Upstate "Goulash"

Most goulash recipes are a mish mash of leftovers from the fridge. This time you actually get a recipe. One that works every time! And it's delicious, because beef, cheese, noodles, tomato sauce ... what's not to love?

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • Gluten-free nonstick cooking spray
  • Salt
  • 1 pound gluten-free elbow macaroni (I used gluten-free penne)
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 1 clove garlic, minced or put through a garlic press
  • 1 pound ground sirloin (90 to 92% lean) (I used ground venison—our “go to” ground meat)
  • 1 can (28 ounces) tomato sauce
  • 6 ounces cheddar cheese, grated (about 1 1/2 cups) (I used a mixed of Colby Jack and mozzarella because I had that on hand)

Instructions

  1. Adjust oven rack to the middle position and preheat the oven to 375F. Lightly spray a 13- x 9-inch baking dish with nonstick cooking spray.
  2. Fill a large (5 1/2-quart) pot three-quarters full with water. Cover and bring to a boil over high heat. Set a colander in the sink for draining the pasta. When the water reaches a boil, add 1 tablespoon salt and the pasta. (Set a timer for 10 minutes.) Stir with a wooden spoon for about 30 seconds, then stir occasionally while the pasta cooks. (For a how-to on cooking pasta, see page 105.)
  3. In a large (12-inch) nonstick frying pan, heat the oil over high heat until hot and shimmering but not smoking. Add the onion. Cook, stirring frequently with a wooden spoon, until the onion is soft, about 3 minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring frequently, until soft and aromatic, about 45 seconds.
  4. Add the ground beef and cook, breaking up the clumps with a wooden spoon or heatproof spatula, until thoroughly cooked and browned, about 4 to 5 minutes. If desired, remove and discard any excess fat. (For a how-to on cooking ground meat, see page 44.)
  5. Stir three-quarters of the tomato sauce into the beef. Lower the heat to low.
  6. After about 10 minutes of boiling, check the pasta for doneness. Drain the pasta in the colander and return it to its pot over very low heat.
  7. Add the meat sauce to the pasta and stir with a wooden spoon to combine. Pour into the prepared baking dish. Top with the remaining tomato sauce and sprinkle evenly with the cheese.
  8. Bake, uncovered, until the cheese is golden brown and the sauce is bubbling, about 25 minutes.

Notes

Recipe reprinted with permission from Elizabeth Barbone and Fair Isle Press

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Elizabeth Barbone
Category: Main Dish

Giveaway

UPDATE: This giveaway is now closed. The winners have been contacted. Thanks to all who entered!

Disclosure:  Thanks to Elizabeth and her publisher, Fair Isle Press, I will receive three copies of How to Cook Gluten Free:  Over 150 Recipes That Really Work. One will go to my support group library; our members will be thrilled! The other two will be given away to gfe readers; that’s “you guys.” (Hey, Elizabeth, isn’t that an expression from upstate New York? Update:  Oh, no wait, reader Edie just corrected me … it’s “yous guys” … I’d like to say that was a typo, but it wasn’t. Clearly, I can’t talk Northern. Sigh.)

Originally published March 14, 2012; updated October 10, 2021.

Free Email Updates to gfe

Please enter all required fields Click to hide
Correct invalid entries Click to hide

Comments

  15. Ruth Charnow says

    Love this may try this soon…especially harvest muffins with garden veggies inside…yummy in my tummy! Adding you on FB Thanks! Grew up in Catskills of Woodbourne,NY…smiles great area!

    Reply

  18. Karen says

    Could this be my first gluten-free cookbook? could a girl get that lucky? thanks for the chance to win. paws crossed.

    Reply

  20. Ellen (Gluten Free Diva) says

    The stars must be aligned just right today. I’ve been hearing about Hungarian Goulash for the last few months, here and there. Now, seeing your picture and recipe from Elizabeth’s new book, I think it’s high time I made a dairy free version of this yummy dish. Thanks for sharing and letting us know about the book. Can’t wait to get my own copy!

    Reply

  21. Chrystal in Canada says

    I get your GFE emails. My new fave muffin is a paleo one called “Pumpkin Pucks”, which are very tasty and super easy to make. I’d love to win the cookbook, and an old college roomie of mine just contacted me re a recent GF diagnosis and this would be great to send to her!!!!!

    Reply

  23. Debbi Does Dinner Healthy says

    The pasta looks awesome! I still need to try GF pasta, I tried one once, I think it was out of corn and I didn’t like it at all and have been pasta-less ever since! I’d love to try something with a fettucine white garlic sauce, my favorite!

    Reply

  32. Karen D says

    I now follow you on Pinterest which is a whole new experience for me as I am a “beginner” at Pinterest and haven’t learned the ropes there yet

    Reply

  33. Edie says

    I am definitely going to put myself around several of those doughnuts ASAP! And Shirley, I think it’s technically “yous guys.” 🙂

    Reply

  35. Catherine says

    The coffee cake muffins and zucchini bread (as muffins) in Elizabeth’s first cookbook are some of my favorites! I’d love to win her second book!

    Reply

  40. Lynne says

    Thank you so much for your posts and your emails. I’m still learning how to cook GF…can’t get the hang of bread yet, tho I keep trying. Can’t wait to try these! Thanks again!

    Reply

  41. Lynne says

    Oh dear. I don’t know if my edit worked or not..here goes. Fave comfort pasta dish: GF pasta shells with sauteed veggies added; splash of Mrs Dash Chipotle…with a rosee sauce (tomato sauce with lf milk added)…topped with lf cheese & gf breadcrumbs & baked. Yummy comfort food!

    Reply

  44. cheryl says

    How sweet of Elizabeth to come all the way down here! Not that you’re not worth the long drive, of course, but that’s quite a distance!
    The dish looks like a winner, and reminds me a lot of my time in NY! (upstate and downstate)

    Reply

  45. michelle says

    I have been celiac since Nov. So have played around but have feared baking mainly because of ingredient overload and I live in rural Montana and it is hard to get stuff here and the stuff like different fours (rice,millet,buckwheat) etc can be up to 10 for a small package this cookbook would be fun because I see in her donut recipe she only uses two different fours instead I’d six.

    Reply

  46. Lindsey says

    Favorite muffin? Too tough to choose. 🙂 Favorite pasta: Spaghetti with Peas and Bacon from Cooking Light. Its’ a lightened version of spaghetti carbonara, and it tastes fabulous with gluten free pasta. YUM!

    Reply

  53. Susan says

    Hi Shirley,
    Wow — Elizabeth sounds like a sweetheart carting all that stuff from New York to Virginia! I’m sure you all learned a lot!
    I like chocolate chip muffins or good bran muffins.

    Reply

  63. heather says

    This book sounds like a wonderful helper for me. Maybe I will actually learn how to make gf biscuits 🙂

    Reply

  65. Pamela Erickson says

    Wow! I am so excited! This sounds like a great cookbook and I am so looking forward to trying many of these recipes.
    I bought a mini Babycake doughnut maker recently so I know the powdered sugar muffin/doughnuts will be one of the first recipes I will try. My grandchildren will love them. Thank you so much,
    This makes my day. I have been working on taxes, not my favorite job. I am going to bed with a smile.

    Reply

  72. Gwendolyn says

    Back when I was a teen I always loved the Eggplant Parmesan with homemade marinara sauce and angel hair pasta, baked with lots of cheese on top. I worked at a restaurant that made this dish and it was wonderful, and of course made me feel awful after I ate it because of the gluten (I didn’t find out about Celiac for another 17 years!).

    The powdered sugar doughnut muffins look amazing. I’m going to try that recipe 🙂

    Reply

  73. Pamela Erickson says

    Elizabeth Barbone’s Cookbook, “How to Cook Gluten-Free” has arrived!
    What a wonderful cookbook. It lays flat so it is easy to read.
    And has great step-by-step photographs. It reminds me of my mother’s Betty Crocker cookbook. Of course here in Milwaukee, we all received the Settlement Cookbook developed for new immigrants. Much basic info but very few gluten-free recipes.
    Looking forward to trying some of these delicious looking recipes.

    Reply

    • Shirley says

      That’s great news, Pamela! Elizabeth’s first gluten-free cookbook lies flat like that, too. Thanks for sharing all the info! Enjoy, dear. 🙂

      Shirley

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe