Coeliac Awareness Week Recipe Gluten Free Beef Goulash Served in Bread Bowls

July 01, 2021 3 min read

"Today's gluten free recipe for Coeliac Awareness Week is a mouth-watering Gluten Free Beef Goulash, served in bowls made of bread - actual bread! And what better bread to use than our very own Gluten Free White Bread mix! This traditional Hungarian stew is absolutely delicious, and can even be made in a slow cooker. This particular recipe will serve 6.


  • For the Goulash:
    • 2 tbsp rapeseed oil
    • 350g beef strips
    • 2 small onions/1 large onion, sliced
    • 2 cloves of garlic, crushed
    • ½ tsp cayenne pepper
    • 4 tbsp smoked paprika
    • 3 medium carrots, chopped
    • 250g chestnut mushrooms
    • 3 medium white potatoes
    • 100ml kiwi and lime gluten free cider (juice of 1 lime for non-alcoholic version)
    • 1 tin of chopped tomatoes
    • 2 gluten free beef stock cubes with 700ml boiling water
    • 3 tablespoons natural yoghurt
    • Handful of fresh flat leaf parsley, chopped
You will need:
  • 1 large casserole dish with a lid
  • 6 16cm loaf tins
  1. Place the casserole dish on a medium-sized hob on a low heat and add the oil
  2. Once the oil is heated through, add the beef strips and cook through until the meat is sealed
  3. Add in the onions and garlic and cook until the onions start to soften
  4. Season with the cayenne pepper and paprika, and stir well so the ingredients are coated
  5. Add the carrots, mushrooms and potatoes to the pan and stir so they become covered in paprika. Leave for 5 minutes, stirring occasionally
  6. Pour in the gluten free cider and leave for 5 minutes
  7. Add in the tin of chopped tomatoes and stir well. Leave for 5 minutes and prepare the stock
  8. Pour in the stock, stir and turn up the heat so it's low-medium and cover the stew with a lid for a minimum of 2 hours
  9. When the stew has 1 hour 30 mins remaining, prepare the bread mixes by combining with the oil and water. Leave to rise in the bread tins and cover the tins with lightly oiled cling film for 10 minutes
  10. Heat the oven to gas mark 7 / 220 ͦC / 200 ͦC (fan assisted) and cook the loaves for 20-25 minutes (if you're unsure if they're cooked, remove one from the tin and tap the base to see if it sounds hollow)
  11. Leave the loaves to cool in their tins for approx 45 minutes
  12. When there is 40 minutes cooking time remaining for the Goulash, remove the lid and turn up the heat slightly so it thickens
  13. When there is 15 minutes cooking time remaining, remove the bread from their loaf tins, slice the top off each of them and hollow out the centres so that they become edible bowls. Save your breadcrumbs in an airtight container/food bag for another recipe
  14. When the Goulash has a couple of minutes remaining add in the yoghurt and stir through
  15. Spoon the thickened Goulash into the homemade edible bowls, top with parsley and their bread lids and serve

Info: Goulash is a Hungarian beef stew flavoured with paprika. It's a hearty, warming dish perfect for serving in edible bread bowls. Like most other stews, it's best left on a low-medium heat for as long as possible (you could even cook it in a slow cooker) and is even more scrumptious on the second day."

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