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Gluten Free Dairy Free Goulash

Goulash is one of those dishes that I learned to fix while I lived down South.  It is just good, down home, comfort food on a cold day.  It is hearty and filling, especially when you add in the corn.  You could even add in peas or green beans if you wanted to sneak in some more veggies.

Gluten Free Dairy Free Goulash


Mindy @ onceamonthmeals.com, adapted from Mommy’s Kitchen


  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 Tablespoons Italian seasoning
  • 30 ounces diced tomatoes, drained
  • 30 ounces tomato sauce
  • 3 cups water
  • 3 teaspoons garlic, minced
  • 3 cups chopped onions
  • 2 pounds ground beef, browned & drained
  • 1 teaspoon seasoning salt (GFDF)
  • 2 cups gluten free macaroni, cooked & drained
  • 1 cup corn, drained


Combine all ingredients in a large pot.  Cover and cook on medium heat.  Once boiling, turn down to low and let heat through.

Freezing Directions:

Place ingredients in gallon size freezer bag.  Remove as much air as possible, label & seal.  To serve:  Thaw.  Empty contents of bag in large pot.  Cover and cook on medium heat.  Once boiling, turn down to low and let heat through.

Servings: 8

**conversion chart image provided by Erik Spiekermann

10 Responses to “Gluten Free Dairy Free Goulash”

  1. Sarah says:

    Gluten-free pasta is not good frozen and reheated no matter how you try it.

  2. Anna says:

    Could you make this in the crockpot?

    • mindy says:

      This could be made in the crockpot. I would keep the macaroni separate and add it in the last 30 minutes or so of cooking.

  3. Kristy Powell says:

    Any advice on converting this recipe for use in a slow cooker? PS – don’t worry about temp safety with grd beef in the slow cooker, as I will be substituting Morningstar or Boca veggie crumbles instead.

    • mindy says:

      Yes, this would be fine in a slow cooker. I would keep the macaroni separate and add it in the final 30 minutes of cooking and allow it to heat through.

  4. Jesilee Smithee says:

    Wouldn’t the macaroni turn mushy when it is thawing? Should it be left out till cooking? Maybe it is just that my family likes really firm al dente mac….

    • mindy says:

      If you would prefer to wait until the serving day, that would be a fine adjustment. You know what your family likes, so I would stick with that. I made it all together and we didn’t have any problems. But everyone’s preference is different. Enjoy!

  5. Kristy Powell says:

    On closer inspection, I’d suggest leaving the diced tomatoes undrained and decreasing the 3 cups of water accordingly. If you discard the ‘tomato water,’ you’re losing some vitamins and minerals, which you’re not going to get from water alone. I am not sure by how much to reduce the added water to compensate, though. Reduce by a cup, perhaps?

    Additionally, to convert to slow cooker (crock pot), how long, and at what temp setting do you recommend? I am thinking 3 hrs on high or 6 hrs on low and add macaroni for the final 30 minutes. If cooking on low, however, does one need to add macaroni earlier? Thanks!

    • mindy says:

      I think you are right on with the cooking time and temp. If you cook the macaroni first, then you can add it in and let it heat through.

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