Hungarian Beef Goulash: A Hearty Meal for Canuary

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories while maintaining flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without extra calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes offer more nutrients, while parsnips are often cheaper.

Gather all ingredients for the goulash.

Trim excess fat from the cubed chuck roast.

Mix together 3 tablespoons of paprika, 1 tablespoon of canning salt, and 2 teaspoons of dry mustard in a bowl.

Place 20 peppercorns, 3 bay leaves, and 2 teaspoons of caraway seeds into a reusable tea bag and seal it.

Heat 1/3 cup of oil in a large pot over medium heat.

Brown the cubed beef in the hot oil until nicely colored.

Add the spice bag, 3 medium onions (cut in half), and 4 large carrots (left in chunks) to the pot.

Pour in 1 cup of water and 5% acidity vinegar, then cover and simmer until the meat is almost tender.

Check the mixture after 15 minutes to ensure flavors are infusing properly.

Prepare jars by washing them and placing them in hot water.

Fill jars with meat and broth, ensuring to leave 1 inch of headspace.

Process jars in a pressure canner for 75 minutes.

Cooking Techniques

Equipment Needed

Spice Level: