Freezer Meal Recipes / Dinner / Gluten Free Dairy Free Goulash

Gluten Free Dairy Free Goulash

This is truly a one pot dinner with meat, noodles, tomatoes and corn. You can customize it by adding more vegetables. Perfect to bring you comfort and warmth on a cold day.
8 Servings Meet The Cook MindyProfile Print
Gluten Free Dairy Free Goulash

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in a large pot.
  2. Cover and cook on medium heat.
  3. Once boiling, turn down to low and let heat through.
  4. In another pot, cook pasta according to package directions.
  5. Add cooked pasta to the other pot during the final 10 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients.
  2. Divide among indicated number of freezer bags. Remove as much air as possible, label & seal.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Empty contents of bag into a large pot.
  2. Cover and cook on medium heat.
  3. Once boiling, turn down to low and let heat through.
  4. In another pot, cook pasta according to package directions.
  5. Add cooked pasta to the other pot during the final 10 minutes.

10 Comments

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    1. 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.

  1. 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.

    1. 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.

  2. 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….

    1. 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!

  3. 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!

    1. 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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