Name: Gluten Free Goulash
Ingredients: 2 tablespoons olive oil (divided); 1 red pepper (seeded and sliced); 1 onion (Large. Peeled and chopped); 6 garlic cloves (peeled and minced); 1 teaspoon dried thyme; 2 teaspoons sweet paprika; 2 teaspoons dried oregano; ½ teaspoon Aleppo pepper ((or 1/8 teaspoon Tabasco, or other hot sauce)); 1 teaspoon salt; ½ teaspoon black pepper; 1 pound ground turkey (or ground beef); 2 tablespoons tomato paste; 1 28 oz can whole tomatoes (or diced tomatoes); 3 cups chicken stock (or beef stock, or water); 2 tablespoons Worcestershire Sauce; 1¼ cups gluten free macaroni (Uncooked. Or other small gluten free pasta)

Place a large skillet, or small stockpot, over a medium heat. When it’s heated, add one tablespoon of olive oil, then the pepper and onion. Cook, stirring occasionally, until the onion is a bit softened, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, Aleppo pepper, salt and pepper, and cook for 30 seconds, or until the garlic is fragrant
Add the remaining tablespoon of olive oil, and the ground turkey or beef. Cook, stirring often, while breaking up the meat with a spoon, until it’s longer pink, 3 to 5 minutes. Add the tomato paste and cook for another minute
Turn the heat to medium high, and add the tomatoes. If using whole tomatoes, crush them a bit with a fork or potato masher
Add the stock (or water) and Worcestershire sauce. Bring to a boil. Stir in the macaroni, and reduce the heat to medium-low. Cook, stirring occasionally, while scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened a bit, approximately 8-9 minutes
Adjust the flavor as needed, with salt and Aleppo pepper. Serve as is, or with grated parmesan cheese

Gluten Free Goulash

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