Traditional German Goulash
- 3 tablespoons canola oil
- 2 onions, chopped
- 2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin
- 1 1/2 tablespoons chopped garlic
- 1/2 tablespoon caraway seeds
- 3 tablespoons paprika
- 1 1/2 tablespoons Montreal steak seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne powder, or more for extra spice
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 large green bell peppers, cut into 1-inch pieces
- 3 large red bell peppers cut into 1-inch pieces
- One 16-ounce can tomato puree
- One 6-ounce can tomato paste
- 1 1/2 cups vegetable broth
- Spaetzle, egg noodles or dumplings, for serving
Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.