This Hungarian Goulash is handy to have on your shelf for a quick dinner your family will think you spent all day making! This Raw cold pack method couldn’t be easier. Can some up today!
Ingredients and Variations
Ingredients: Beef chuck roast, yellow onions, carrots, red potatoes, red bell pepper, tomatoes, garlic, parsley, Kosher salt, paprika, bay leaf and beef broth
Variations: Stew meat can be used or venison, use any potato you like, fresh or canned tomatoes can be used, leave out the spices you don’t like, water and beef bouillon can be used instead of broth, caraway seeds can be added for a more traditional flavor.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
*Pint and a half jars always process for quart time and half pints always process for pint times.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Hungarian Goulash (Pressure Canning)
4
servings30
minutes40
minutesIngredients
2 1/2-3 lbs chuck roast, cut into 1 1/2 inch cubes
3 medium potatoes, peeled snd cut into 1 1/2 inch cubes
3 medium carrots, cut into 1/2 inch slices
2 medium onions, diced
1 medium red bell peppers or 1 large, diced 1/2 inch
6 cloves garlic, chopped
2 large tomatoes, peeled and diced or 1 14.5 oz can of diced tomatoes
1/4 cup Hungarian paprika
1 tbsp dried parsley or 1/4 cup fresh chopped parsley
2 tsp canning, sea or Kosher salt
14 cups beef broth
4 bay leaves, broken in half
Directions
- nspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Do NOT turn on as this is a cold pack method.
- Put all veg and garlic into a bowl and mix well, add paprika and salt to the veg and mix to evenly distribute the seasoning.
- Put beef into jars, dividing up evenly between the jars (it should fill them roughly 1/4 full). Add a half a bay leaf to each jar, then spoon vegetables over meat to fill jars to half full.
- Pour unheated broth into jars leaving 1-inch headspace. Wipe rims and add lids and rings to fingertip tight.
- Put into cold canner.
- Process quarts for 90 minutes and pints for 75 minutes.
){kind=link}