Traditional German Goulash Recipe

Name: Traditional German Goulash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Traditional German Goulash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Traditional German Goulash

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