My Mama’s Goulash

My Mama's Goulash

My Mama’s Goulash

My Mama’s Goulash recipe is one that evokes such sweet memories in my whole body. When I looked up how to make goulash, this weird thing popped up. It had noodles and a red sauce. In my mind I was thinking that that is not goulash, that is a pasta dish. I made it, super excited because I thought my memories might have been off and this would be similar to hers.

News flash.

It wasn’t. I mean it was good but it wasn’t what I remembered it to be. What I remembered was ground beef and thinly sliced potatoes. After that, I had no idea. I just remember I loved it and it fed all of us. We weren’t rolling in the money growing up, so my Oak could stretch any and everything to make sure her family was fed.

Calling the Calvary

After much looking, searching, and several attempts later, I finally called my Oak. I told her I had been craving goulash and for the life of me, I couldn’t remember the magic that she concocted. There was a distinct silence followed by laughter. She gently explained that it was ground beef, thin sliced potatoes, and brown gravy. That was it. There was nothing more and nothing less. Again, silence. I tried to explain there was something there that was just magical. Maybe it was cooking with love that made it taste so good. I made it like she told me, my family ate it all up with no leftovers. Of course, it didn’t taste exactly like hers but it was pretty close. I have “adultified” this meal and it is just as good.

Without further ado…


2 pounds ground beef

1 onion

Potatoes, peeled and washed

Fresh mushrooms

Minced Garlic


2 packets gluten free brown gravy mix

1 c. water

Bacon grease (if you have it) or a dash of oil

3 T butter

Spinach, chopped**

Green, red, or yellow peppers, chopped **

Zucchini, chopped**


Cook your ground beef, seasoning, onion, mushrooms (and other veggies), and minced garlic. Drain and put in a bowl. I use an electric skillet, so I reuse this. In that same skillet, throw in your bacon grease (or oil) and butter. Thinly slice your potatoes and place them, in one layer, in the skillet (I had to do 2 batches). Cook until soft. Remove onto a paper towel lined plate.

Put the ground beef back in the pan and add the gf brown gravy mix and water. Mix well. Add back in potatoes and veggies. Use a spatula to make sure the potatoes are covered in the meat/gravy mixture. The spatula will help your potatoes keep their shape and not break.

Serve while hot.

**These things are optional and what I would like to try at some point.

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Easy Base Gluten Free Recipes and Seasoning Mix

  Easy Base Gluten Free Recipes and Seasoning Mix

Easy Base Gluten Free Recipes and Seasoning Mix
Photo by Karolina Grabowska on

These Easy Base Gluten Free Recipes and Seasoning Mix are staples I use at my house. The seasoning mix, I have used for at least nine hundred years. The base recipes are new-ish to me but I have been using them for several months now. You can buy cream of mushroom and cream of chicken soup that is in a can and gluten free. However, they are expensive. You can probably buy the taco mix in a jar and that may be gluten free, but I’m not 100% sure, so I just made my own. It is just easier that way.

Seasoning Mix

1 c. kosher salt

1/2 c. garlic powder

1/2 c. onion powder

1/8 c. pepper

Glass mason jar and the top of a parmesan cheese can.

I place each of the items above in layers in the glass mason jar. From there, I usually have enough room to at least double it. I use this mixture for absolutely everything, so I just layer away. Once the jar is full, screw on the lid and shake to incorporate.

Cream of …. (mushroom, chicken, or celery) Soup

1 c. powdered milk

1 c. rice powder (I tried to make this and it didn’t turn out very well, so I will buy it from now on)

2 Tbsp minced onion

Dash pepper

Dash salt

3 Tbsp chicken bouillon powder

Mix well and place in airtight container. This is the base for the mushroom, chicken, and celery soups.

Cream of Chicken: In pan, combine 4 Tbsp of the base and 1/4 c. water. Add in 1 c. chicken stock and cook stirring constantly.

Cream of Mushroom: In pan, combine 4 Tbsp of the base, 1/4 c. water. Add in 1 c. chicken stock and stir until thick. From there, either add 1 small can of mushrooms or fresh mushrooms.

Cream of Celery: In pan, combine 4 Tbsp of the base, 1/4 c. water. Add in 1 c. chicken stock and stir until thick. From there, add in chopped celery.

Gluten Free Taco Seasoning

2 Tbsp cumin

1 Tbsp onion powder

 Garlic powder, 1 Tbsp

1 Tbsp paprika

1/2 Tbsp chili powder

1 Tbsp oregano

Dash of salt

Depending on what I’m going to store this in, I will double or triple this recipe. Place in an airtight container and season to taste. I rarely measure anything. Remember, start small, taste, and add. You can always add seasoning in but you can’t take it out!

Gluten Free Ranch Mix

Parsley, 1 Tbsp

1  garlic powder

1 Tbsp onion powder

Dash of salt

Dash of pepper

Mix all together (again doubling or tripling depending on what you put it in). 2 Tbsp of this mixture equals one packet.

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