German goulash

Ingredients:

• 1 kg lean beef, trimmed of sinew and fat, for stewing (e.g. from the eye muscle) and/or pork tenderloin
• 3 tbsp. l. canola oil
• 2 chopped onions
• 1.5 tbsp chopped garlic
• 1/2 tbsp. caraway seeds
• 3 tablespoons paprika
• 1.5 tbsp Montreal steak seasoning
• 1 tsp onion powder
• 1/2 tsp cayenne pepper powder, or a little more for a spicier flavor
• 1 teaspoon of salt
• 1 teaspoon pepper
• 3 large green bell peppers, diced
• 3 large red bell peppers, diced
• 450 gr. tomato puree
• 1 can (170 g) of tomato paste
• 1.5 cups vegetable broth
• Egg noodles, spaetzle or dumplings for serving

Preparation:

1. Heat 1/2 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, 10-12 minutes.
   
   In a large Dutch oven, heat the remaining 2.5 tablespoons of canola oil over medium-high heat and sauté the meat until well browned. Add the caramelized onion, garlic, and cumin seeds. Cook for 1 minute, then add the paprika, Montreal steak seasoning, onion powder, cayenne pepper powder, salt, and pepper.
2. Add green and red bell peppers, stir and cook 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 pan, removing any bits stuck to the bottom.
   
   Bring the contents of the roasting pan to a gentle simmer and cook, stirring occasionally, until the meat is tender, about 90 minutes. Serve with pasta as a side dish: spaetzle, egg noodles, or dumplings (see recipe). Gnocchi).