- 2 lb 2 lb 2 lb Ground Beef
- 1 tsp 1 tsp 1 tsp Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 1 whole 1 whole 1 whole Yellow Onion, medium-sized, diced
- 56 oz 56 oz 56 oz Diced Tomatoes, canned
- 0.25 cup 0.25 cup 0.25 cup Coconut Aminos
- 3 oz 3 oz 3 oz Tomato Paste
- 1 cup 1 cup 1 cup Water, or more depending on your preference
- 1 tsp 1 tsp 1 tsp Caraway Seed, whole
- 1 tsp 1 tsp 1 tsp dried Thyme
- 1 Tbsp 1 Tbsp 1 Tbsp Paprika
- 9 oz 9 oz 9 oz Fettuccine (Cappello's), (one box is 9 oz), *see notes for substitutions
- Season the ground beef with salt and pepper then brown and crumble the beef in an 8 quart pot over medium-high heat.
- When the beef is almost fully cooked, stir in the garlic and onion. Continue to cook until the onion becomes translucent and the beef is fully cooked.
- Stir in the tomatoes, coconut aminos, tomato paste, and water. Feel free to add extra water until the goulash is thinned out to your liking. I usually make mine thick (think chili mac texture) but some people prefer a thinner, more stew-like consistency.
- Stir in the caraway, thyme, and paprika then lower the heat to a simmer for the next 15 minutes.
- While the goulash is simmering, cut the fettuccine noodles into 1 inch strips. Alternatively, if you are using potatoes or dumplings in place of the noodles, refer to the notes at the end of this recipe.
- Once the goulash has simmered 15 minutes, stir in the noodles. They will only take a minute to cook then you can remove the pot from the heat and serve.
If you need a substitution for the fettuccine noodles, goulash is sometimes made with potatoes or dumplings instead. Additionally, gluten-free macaroni noodles would be most similar to traditional American goulash, if your diet allows it. If you'd like to use potatoes, peel and dice 3 cups of potatoes. They can be any variety you prefer. Boil them in water until softened then strain off the water and stir the potatoes into the finished goulash. To make the dumplings, you'll need a batch of multi-purpose dough (http://www.primalpalate.com/paleo-recipe/multi-purpose-dough/). Dust a clean worksurface and rolling pin with extra tapioca starch then roll out the dough into a large square. It can be as thick or thin as you like but keep in mind the dumplings will puff up a lot when cooked. Use a plastic spatula or plastic knife to cut the dough into small squares. Use the spatula to lift the dumplings off your worksurface and boil them in your choice of broth for about 15 minutes or until they are cooked thoroughly.(You'll need just enough broth to fit all the dumplings in. If you prefer, you can do half water + half broth to save money.) Once cooked, you can strain off the liquid and stir the dumplings into the finished goulash. For gluten-free macaroni noodles, cook the noodles according to the package directions. Once they are cooked, you can stir them into the goulash immediately before removing the heat and serving.