Recipe courtesy of Dennis Himmeroeder
Episode: Space Coast
Save Recipe Print
2 hr 30 min
1 hr
4 to 6 servings



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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


German Potato Salad

Recipe courtesy of Bobby Flay

German Potato Salad

Recipe courtesy of Mary Nolan

German Chocolate Cupcakes

Recipe courtesy of Ina Garten

German Chocolate Cake

Recipe courtesy of Food Network Kitchen

Mummy Boome's Traditional Shepherds Pie

Recipe courtesy of Danny Boome


Recipe courtesy of Food Network Kitchen

Beef Goulash

Recipe courtesy of Tyler Florence

Hungarian Goulash

Recipe courtesy of Elizabeth Molnar

Szegedin Goulash

Recipe courtesy of Anna Kramarczuk

Browse Reviews By Keyword

          Latest Stories