Gluten-Free Hungarian Goulash
By the Gluten Free Recipes team ·
This hearty gluten-free Hungarian Goulash offers a rich, savory broth infused with tender vegetables and your choice of protein. Its warming spices and comforting texture make it a perfect meal for any occasion.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 10m (10 min prep, 60 min cook). It uses 8 ingredients — including certified gluten-free chicken or vegetable stock, protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Hungarian Goulash: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Hungarian Goulash: This recipe is naturally gluten-free by using certified gluten-free stock and a cornstarch slurry for thickening, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (chicken, beef, lentils, or beans)
- 2 cups diced vegetables (onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with cold water (for thick soups)
- 1 tsp salt and pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and sauté until it becomes translucent and tender, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
If using meat or poultry as your protein, add it to the pot now. Brown the protein on all sides, stirring occasionally, which should take about 5-8 minutes. If using lentils or beans, you will add them later with the stock.
- 3
Add the diced carrots, celery, and potatoes to the pot. Stir everything together and cook for about 3-4 minutes, allowing the vegetables to soften slightly and absorb some of the flavors from the pot.
- 4
Pour in the certified gluten-free stock and the optional diced tomatoes. If you are using lentils or beans, add them now. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 40-50 minutes, or until the vegetables are fork-tender and the flavors have melded beautifully.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir this slurry into the simmering goulash, and continue to cook for another 5 minutes, stirring constantly, until the soup has thickened to your desired consistency. Season generously with salt and pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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