Recipe courtesy of Dennis Himmeroeder

Traditional German Goulash

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 1 hr
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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