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

1. Heat 1/2 tablespoon of the oil in a large saute pan over medium heat.
2. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
3. 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.
4. Add the caramelized onions, garlic and caraway seeds.
5. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper.
6. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
7. Add the tomato puree and tomato paste and stir.
8. 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.
9. Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes.
10. Serve over Spaetzle, egg noodles or dumplings.

canola oil, onions, lean, garlic, caraway seeds, paprika, montreal steak seasoning, onion powder, cayenne powder, salt, pepper, green bell peppers, red bell peppers, tomato puree, tomato paste, vegetable broth, spaetzle

Taken from www.foodnetwork.com/recipes/traditional-german-goulash.html (may not work)