This easy gluten-free goulash recipe is one of those recipes that you need to have in your kitchen arsenal. It’s simple to make, uses ingredients you probably have on hand, and is ready in 30 minutes. I’ve relied on this dish many times over the years to quickly get a comforting meal on the table. For more easy dinner recipes, be sure to try my Gluten-Free Skillet Enchiladas and Creamy Hamburger Soup.
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Ingredients
6 oz gluten-free elbow macaroni, uncooked*
1 lb ground beef
1 medium onion, chopped
1 1/2 cups ketchup, gluten-free
1 14.5 oz. can petite diced tomatoes, gluten-free
1 teaspoon sea salt
1/4 teaspoon pepper
Instructions
Prepare gluten-free elbow macaroni according to the directions on the package (except that you want to stop it from cooking a couple of minutes before fully cooked. The macaroni will finish cooking in the goulash) and drain.
In a large pot or dutch oven brown the ground beef, chopping as it browns. If you have excess grease you can drain that off. When I use grass-fed beef I normally don’t have too much grease to deal with.
Add the chopped onion to the browned ground beef and continue frying for a few minutes until the onion turns translucent.
Add the drained macaroni to the Dutch oven along with the ketchup, diced tomatoes, salt, and pepper.
Stir together and cook over medium heat until it begins to boil and then lower the heat to low and let it simmer for 10-15 minutes.
More gluten-free dinners
For more easy dinner recipes, see my Ground Beef Recipe Roundup!
Easy Gluten-Free Goulash Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Description
Your family will love this yummy dish and you’ll love the how easy it is to make.
Ingredients
- 6 oz gluten-free elbow macaroni, uncooked*
- 1 lb ground beef
- 1 medium onion, chopped
- 1 ½ cups ketchup, gluten-free
- 1 14.5 oz. can petite diced tomatoes, gluten-free
- 1 teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- Prepare gluten-free elbow macaroni according to the directions on the package (except that you want to stop it from cooking a couple of minutes before fully cooked. The macaroni will finish cooking in the goulash) and drain.
- In a large pot or dutch oven brown the ground beef, chopping as it browns. (If you have any excess grease spoon it out into a heat-proof cup and discard after it cools.)
- Add the chopped onion to the browned ground beef and continue frying for a few minutes until the onion turns translucent.
- Add the drained macaroni to the ground beef along with the ketchup, diced tomatoes, salt, and pepper.
- Stir together and cook over medium heat until it begins to boil then lower the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
Notes
To reheat leftovers you can microwave or heat on the stovetop in a pan with a little bit of water in the bottom of the pan. Heat over medium low heat and carefully stir. Gluten-free macaroni tends to break up a little when reheated so stir and reheat carefully.
*Once the elbow macaroni cooks you should have around 4 cups.
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Carol
Thus turned out so good and it was easy.
Claudia Commans
I use gluten free Tinkyada Brown rice Elbow Pasta and it stays together for warming up next day – We love goulash but don’t have it very often living in Florida we save it for the chilly nights and tonight is going to be just that
MamaShire
Thanks for the tip about Tinkyada!
Anna
Way too much ketchup for our taste bit I can agree with the Tinkyada noodles holding up well