Was it made with beef chunks or ground beef? That is most times the difference between Swiss Steak and Salisbury Steak. My aunt is from Germany and growing up, she would make Rindergulasch (German Goulash) with beef chunks, peppers and onions and serve over spaetzle...brings back memories! I'm sure we will come up with what you are looking for.
Here's the recipe:
Rindergulasch (German Goulash)
1 lb. onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb. bacon, finely chopped
2-2 1/2 lbs. beef shoulder, trimmed and cut into bite sized chunks
2 tablespoons butter, bacon grease or lard
2 teaspoons Sweet Hungarian Paprika
3 tablespoons tomato paste
5 1/4 cups beef broth
Zest of 1 lemon
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 bunch fresh marjoram, stemmed and finely chopped
Salt and Black Pepper to taste
Fresh cooked egg noodles or spaetzle
In a large stewpot, heat the butter (or bacon grease or lard) until melted.
Add the beef chunks in small portions and brown on all sides (but not cooked all the way through yet);
remove each batch as it browns to a covered dish and set aside for now.
In the same pan, add the bacon, onion, and garlic and sauté a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
Return the meat to the pan, and sprinkle with paprika.
Whisk in the tomato paste until blended, stirring the whole time.
Add just a little of the broth and bring to a boil, stirring.
Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
Reduce the heat to low, cover, and let stew about 80 minutes.
In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
TIP: If you like your peppers to be a little softer cook a little longer or add them a little sooner.
Test for flavor now- adding as much salt& pepper as you prefer.
Serve ladled over bowls of hot, buttered egg noodles or spaetzle.