GOULASH
Imagine jars of delicious home pressure-canned goulash, just sitting on your pantry shelves ready for wonderfully-warming weeknight suppers.
Provided by Healthy Canning
Categories Main Course
Time 2h15m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 g, Calories 556 kcal, Carbohydrate 2.1 g, Protein 76.5 g, Fat 24.9 g, SaturatedFat 7.6 g, Cholesterol 223 mg, Sodium 1040 mg, Fiber 1.3 g, Sugar 0.4 g
CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
BEEF GOULASH
Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper
Provided by Member recipe by sweetunique
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3.
- Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
- Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.
- Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.
- Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
- Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.
Nutrition Facts : Calories 576 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.45 milligram of sodium
AMERICAN GOULASH
This skillet meal is perfect for weeknight dinners-it's beefy, creamy and cheesy and packed with tomatoes and macaroni--and everyone will ask for seconds!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.
- Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g
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
TRADITIONAL GERMAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- 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.
GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
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.
WEEKNIGHT GOULASH
With this recipe, you can put in a full day's work, run some errands and still get dinner on the table in hardly any time. Make it extra-special by serving the meat sauce over spaetzle. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 8h55m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown beef in oil; drain. Transfer to a 1-1/2-qt. slow cooker. Combine the broth, onion, ketchup, Worcestershire sauce, brown sugar, paprika and mustard. Pour over beef. Cover and cook on low 8-10 hours, until meat is tender., In a small bowl, combine flour and water until smooth. Gradually stir into beef mixture. Cover and cook on high until thickened, about 30 minutes longer. Serve with noodles.
Nutrition Facts : Calories 478 calories, Fat 23g fat (7g saturated fat), Cholesterol 141mg cholesterol, Sodium 1005mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 45g protein.
MY FAVORITE GOULASH
Make and share this My Favorite Goulash recipe from Food.com.
Provided by Larry Penrod
Categories Meat
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet combine hamburger, onion, salt, pepper and chili powder.
- Brown it until pink is gone.
- While the meat is browning, cook the pasta according to package directions.
- When the hamburger is done, drain any fat.
- Drain the pasta when done.
- In a large pan, combine hamburger, pasta and all remaining ingredients.
- Heat.
- Serve with garlic bread!
Nutrition Facts : Calories 402.7, Fat 8.1, SaturatedFat 2.9, Cholesterol 38, Sodium 1031, Carbohydrate 58, Fiber 8.4, Sugar 6.9, Protein 25.7
More about "goulashcanning recipes"
HUNGARIAN GOULASH - JO COOKS
From jocooks.com
EASY GOULASH RECIPE (ONE POT AMERICAN STYLE)
From cookingclassy.com
CLASSIC ALL AMERICAN GOULASH RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE OLD-FASHIONED AMERICAN GOULASH | KITCHN
From thekitchn.com
HUNGARIAN GOULASH- THE BOSSY KITCHEN
From thebossykitchen.com
GRANDMA'S EASY GOULASH RECIPE - FAMILY FRESH MEALS
From familyfreshmeals.com
10 BEST GOULASH SEASONING RECIPES | YUMMLY
From yummly.com
EASY GOULASH RECIPE - HOW TO MAKE BEEF GOULASH
From delish.com
GRANDMA'S BEST GOULASH RECIPES | TASTE OF HOME
From tasteofhome.com
BEST EVER GOULASH - PURELY EASY
From purelyeasy.com
GOULASH RECIPES | ALLRECIPES
From allrecipes.com
EASY GOULASH RECIPE - I WASH YOU DRY
From iwashyoudry.com
AUTHENTIC HUNGARIAN GOULASH (GULYáS) - THE DARING …
From daringgourmet.com
4-INGREDIENT QUICK & EASY GOULASH - THE KITCHEN IS MY …
From thekitchenismyplayground.com
EASY GOULASH - CULINARY HILL
From culinaryhill.com
EASY HUNGARIAN GOULASH - BAKING MISCHIEF
From bakingmischief.com
BARBARA'S GOULASH! - SBCANNING.COM - HOMEMADE CANNING RECIPES
From sbcanning.com
GOULASH RECIPE - ONE POT WONDER, READY IN 30 MINUTES
From showmetheyummy.com
GRANDMA'S AMERICAN GOULASH (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
EASY CHEESY BEEF GOULASH RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
10 BEST GOULASH RECIPES | YUMMLY
From yummly.com
CLASSIC GOULASH - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY HUNGARIAN GOULASH (MELTINGLY FALL-APART TENDER ... - DINNER, …
From dinnerthendessert.com
GOULASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
AMERICAN GOULASH - IOWA GIRL EATS
From iowagirleats.com
AMERICAN GOULASH RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
HUNGARIAN GOULASH - SPEND WITH PENNIES
From spendwithpennies.com
GROUND BEEF GOULASH RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
PAULA DEEN’S GOULASH - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CANNING GOULASH - YOUTUBE
From youtube.com
HOW TO MAKE CLASSIC GOULASH | ALLRECIPES.COM - YOUTUBE
From youtube.com
HOW TO COOK THE MOST TENDER AND FLAVORFUL GOULASH
From kitchenstories.com
GOULASH(CANNING) RECIPE - FOOD NEWS
From foodnewsnews.com
CANNED GOULASH - RECIPES | COOKS.COM
From cooks.com
AMERICAN GOULASH RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
EASY OLD FASHIONED GOULASH - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
PAULA DEEN: GROUND BEEF GOULASH RECIPE - WITH VIDEO
From pauladeen.com
BEST COOKING CARROT RECIPES: GOULASH(CANNING)
From worldbestcarrotrecipes.blogspot.com
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