GOULASH(CANNING)
Adapted from the Ball Blue Book, this is a good recipe. You may reduce it to make it for a single dinner.
Provided by Sharon123
Categories Meat
Time 3h10m
Yield 2 quarts
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2839.2, Fat 217.1, SaturatedFat 77, Cholesterol 626, Sodium 4231, Carbohydrate 42.1, Fiber 13.4, Sugar 17.1, Protein 173.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love