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


  • 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


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.

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