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Monday, May 16, 2011


My mother was from Balston, Virginia, which had a regional influence on her cooking.  One of the dishes we loved the most was goulash.  The recipe has been passed down from daughter to daughter, and on to friends, too.  And now it is modified for gluten-free diets Please enjoy.


  • 1 pound lean organic ground beef
  • 1 1/2 cups rice macaroni
  • 1 16 oz. can organic stewed tomatoes
  • 1 sm. can organic tomato sauce
  • 1 Tbl. chili powder or to taste
  • 1 chopped onion
  • 3 cloves garlic, minced
  • Sea salt and pepper

Brown the beef together with chopped onions and minced garlic.  Pour off grease and set aside.  
On the stove, boil brown rice pasta, leaving it a little firm, as it will cook more when you bake this dish.
Add pasta to beef.  Stir in tomatoes and seasonings.  

You could serve this from the stove top--or sprinkle with dairy-free cheese and bake for 30 minutes at 350.
Serve with green salad and red wine.


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