Goulashcanning Recipes

GOULASH

Steps:

• Cut meat into 3 cm (1 inch) cubes. Set aside in a large bowl.
• Make a spice bag holding the peppercorns, bay leaves, and caraway seeds. Set aside.
• Wash the celery stalks, cut in half lengthwise, put in a large pot.
• Wash the carrots, peel, then wash again. Cut in half lengthwise, add to the large pot.
• Wash the onions, peel, then cut in half, keeping a bit of the root section in each half so the onion will stay together better. Add to pot.
• Make a spice mix from the paprika, salt or salt sub, and dry mustard.
• Pour a bit of the spice mix over the cubes, toss, add a bit more spice mix, toss again and continue until spice mix is all added and meat cubes are all coated with the spice mix.
• In a large frying pan heat some of the oil. Add some meat cubes, brown. Put the browned ones in the large pot with the vegetables.
• Continue until all meat cubes are browned, adding some oil to the frying pan as needed.
• Use the water to deglaze the frying pan, and pour that into the pot with the browned meat cubes and vegetables.
• Add spice bag to pot.
• Add vinegar to pot.
• EITHER pressure cook mixture for 7 to 10 minutes (see notes) OR bring to a boil, then lower to a simmer, and let simmer covered until meat is just tender. About 1 hour depending on the meat you are using.
• Remove spice bag and vegetables and discard (or reserve vegetables for another use.)
• Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
• Distribute meat and sauce between heated jars. If you have extra sauce, you could can it in a separate jar or freeze it. If you don't have enough, you can top up jars with boiling water from a kettle.
• Leave 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

AMERICAN GOULASH

Steps:

• Brown ground beef, onion and pepper.
• Season with garlic salt and pepper.
• Add tomatoes and tomato sauce.
• Simmer 10 minutes while macaroni is cooking.
• Boil macaroni al dente, drain, rinse.
• Return macaroni to pot, add beef and tomato mixture.
• Serve in bowls with shredded cheese.
• Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).

GOULASH(CANNING)

Steps:

• Cut the beef chuck roast into 1" cubes. Combine salt, paprika and dry mustard. Roll meat in spice mixture. Brown slowly in hot oil. Sprinkle excess spice mixture over meat. Tie whole spices in a spice bag(cheesecloth). Add spice bag and remaining ingredients to beef mixture. Cover; simmer 1 1/2 to 2 hours or until almost tender. Remove spice bag and vegetables.
• Pack hot meat and sauce into hot jars, leaving 1" headspace. Remove air bubbles. Adjust two piece caps. Process pints 1 hour, quarats 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
• Yield: about 4 pints or 2 quarts.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.