Hungarian Beef Goulash with Dumplings by Dr Sue Shepherd

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  • ¼ cup gluten-free cornflour
  • 2 teaspoons sweet paprika
  • salt and freshly ground black pepper, to taste
  • 5 kg stewing beef, diced
  • cooking spray
  • 2 cloves garlic, crushed
  • 1 small onion, diced
  • 425 g canned, crushed tomatoes
  • ½ cup (125 ml) tomato puree
  • 3 sticks celery, sliced
  • 3 carrots, peeled and diced
  • 3 potatoes, peeled and diced
  • 1-1½ cups gluten-free beef stock


  • 2 large desiree potatoes, peeled
  • ¾ cup rice milk
  • 20 g dairy-free spread
  • ¾ cup fine rice flour
  • ½ cup maize cornflour
  • 3 tablespoons tapioca flour
  • ½ cup grated sheep’s pecorino cheese
  • 2 tablespoons chopped chives
  • salt and freshly ground black pepper, to taste


  1. Preheat oven    to    170°c/150°c  fan-forced.    In a small    bowl    mix    the cornflour,   sweet   paprika,   salt   and      Place   the   seasoned   flour and  beef  pieces  into  a  plastic  bag  and  toss  well  to  combine.  Spray  a large   heavy-based   stockpot   with   cooking   spray   and   saute   the   garlic and  onion  over  medium  heat.  Add  the  tomatoes,  tomato  puree,  celery, carrots,  potatoes  and  beef  stock.  Stir  through  and  heat  gently  for  1-2 minutes.  Remove  from  heat  and  mix  in  dusted  beef  pieces.  Pour  into  a 2-litre casserole dish and cover. Place in oven to cook for 2 hours.
  2. To make   the   dumplings,   place   the   potatoes   in   a   large   saucepan   and cover   with   cold      Bring   to   the   boil   and   cook   for   15   minutes,   or until  tender.  Drain  and  set  aside  for  5  minutes  to  cool  slightly  and  then return   to   the   pan.   Add   the   rice   milk   and   dairy-free   spread   and   mash with  a  potato  masher  until  smooth.  Sift  the  flours  into  a  bowl.  Stir  in  the cheese,   mashed   potato   mixture   and   chives   and   season   with   salt   and pepper. Shape into small balls until ready to cook.
  3. Remove the  beef  from  the  oven  after  2  hours  and  place  the  dumplings on top, then return to the oven to cook for about 20 minutes.

Nutritional Analysis

Per    serve:  Energy    2022    kJ    (481    (al),    protein    46.9    g, fat   13.2   g,   saturated   fat   5.3   g,   carbohydrate   42   g,   sugars   4.6   g,   fibre   3.9   g, sodium 426 mg, GI medium

Recipe taken from Wheat Gluten & Lactose Free Food Book 2 by Dr Sue Shepherd.

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Click here to read Sue’s article on Coeliac Disease, Lactose and Dairy Intolerance


You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.