Name: Traditional German Goulash
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 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

Directions

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.