Lectin Free Goulash

Goulash is an easy family dish of Hungarian origin. Make it lectin free with lectin free pasta and savory spices. Get the recipe!

There's nothing like curling up to a hot bowl of comforting goulash. Goulash may not be considered the most gourmet of cuisines, but it sure tastes good. Goulash is one of those dishes that excites the whole family – even the most finicky eaters. For the foundation, we use al dente sorghum macaroni. Add garlic, onions, savory spices, and pastured sweet Italian pork sausage. For the finishing touch, we'll top it with shave Italian cheese. Read on for the recipe.

Goulash originated in Hungary, but almost every European country has a similar version of this classic comfort food. The dish can be traced back to the 9th century to a practical one pot meal made by Magyar shepherds. Before setting out to herd sheep, they'd make a big pot of the savory, meaty stew, dehydrate it in the sun, and pack it to go in bags made of sheep stomachs. Then, out in the pastures, they'd reconstitute the dried stew at mealtime.

If you can't find the pork sausage, just use 100% grassfed ground beef and make my fennel sausage recipe found here: Sausage Egg McHealthy (lectinfreegourmet.com)

Third, I use macaroni for this recipe. Obviously, most macaroni isn't lectin free. But I found a company that makes terrific pastas out of approved hull-free grains. Big Green Organic has the pastas we crave, without the lectins. Choose from organic 100% millet or sorghum varieties. The best news of all is that these pastas are getting easier and easier to find. They're now available on Amazon and Walmart sites.

Or just buy it directly from Big Green. Not everything they make is Plant Paradox compliant, so be sure to read ingredients. Choose the pastas that list one ingredient, millet or sorghum, on the label. Here's a direct link to the sorghum macaroni I used for this dish. Organic Sorghum Macaroni – Big Green Organic Food

Now, let's make GOULASH!

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The Recipe

LFG Goulash

Pasta according to basic recipe or use 1 Package BGO Organic 100% Sorghum Macaroni

1/4 C Tallow or Sheep Butter (or grass fed Ghee)

1 Garlic Clove (minced)

4 Onion (diced)

1 lb Pasture-Raised Pork Sausage or 100% Grassfed Beef LFG Sausage

1 Tbsp Italian Herbs

1 tsp Coriander

1/2 tsp Salt

1/2 tsp Pepper

Shaved Parmigiano-Reggiano (for top)

Step 1: Boil Pasta

In a large saucepan, prepare pasta as directed. For al dente macaroni that won't fall apart when you fold it into the goulash, only boil 2 minutes (or 7 minutes if using BG). Strain and set aside.

Step 2: Cook Goulash

While the pasta is boiling, you'll have time to brown the meat. In a large skillet or Dutch oven on medium heat, add fat, garlic and onions. Stir until well coated with fat. Add sausage, herbs and seasonings, and cook until browned and until the onions are soft.

Step 3: Fold in Macaroni

Gently fold in the strained macaroni until evenly coated with sauce.

Serve this dish in a soup or pasta bowl and garnish with shaved authentic Italian Parmigiano-Reggiano cheese. ENJOY!

Lectin Free PASTA & NOODLES MIX 32oz.

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