Recipe courtesy of Dennis Himmeroeder
Traditional German Goulash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 526
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 53
- Dietary Fiber
- 9
- Sugar
- 15
- Protein
- 45
- Cholesterol
- 139
- Sodium
- 748
- Total: 2 hr 30 min
- Active: 1 hr
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.