This canned Hungarian goulash is one of my family’s favorites, particularly when it is cold outside. I love making this, because it lasts weeks, and I can give it to my friends and family any time. This recipe is easy and tasty, which makes it a great dish to share around.
A Canned Hungarian Goulash For Any Occasion!
Any good Hungarian goulash you like will need paprika, mustard, olive oil, onions, garlic cloves, beef, carrots, potatoes, bell peppers, red wine vinegar, tomato paste, and water. Sometimes, I replace some of the seasonings with a touch of cumin, chili powder, powdered mustard, and powdered ginger. To replace the garlic, use garlic paste or powder instead. You can also substitute the bell peppers, potatoes, and carrots with red onions, celery, turnips, and sweet potatoes.
When it comes to the liquid, you will need to boil the water, red wine vinegar, and tomato paste together. But you can use other ingredients, such as beef broth, tomato sauce, or ketchup.
I suggest you also brown your beef a bit before you start canning. This is key in making the texture softer and the flavor better. I sauté the onions and garlic as well, so that they get soft and brown.
Make sure to layer your beef, carrots, potatoes, and peppers in the jars while the liquid boils in the stockpot. Once the liquid is bubbly and a bit thicker, you can scoop it onto the rest of the ingredients.
As with any other canned meat products, you will have to process these jars in a pressure canner for over 90 minutes. This is an essential point and one that will ensure the food safety measures that are needed, are met.
Enjoy this delicious meal over egg noodles, or with rice and a good piece of toasted French baguette! Feel free to gift this to your loved ones, or freeze it for later use.
Canned Hungarian Goulash
4 lbs (approx. 1.8 kg) beef
4 tbsp Hungarian paprika
2 tbsp dry mustard
1 tbsp olive oil
4 onions, quartered
4 cloves garlic, minced
4 cups sliced carrots
6 potatoes, diced
2 bell peppers, diced
1/2 cup red wine vinegar
1 can tomato paste
- Using medium bowl, combine the Hungarian paprika, salt, pepper, and mustard.
- Heat oil in a large stockpot. Saute garlic and onions.
- Dip the beef in the spice mixture.
- Transfer beef to stockpot and brown lightly.
- Layer the beef, potatoes, carrots and peppers into quart (approx 1L) jars.
- Mix water, vinegar, and tomato paste in the stockpot. Mix in the spices and boil.
- Ladle liquid into the jars with layered ingredients. Ensure an inch (2.5 cm) of headspace.
- Remove trapped air bubbles.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process jars in pressure canner for 90 minutes at 10 lbs pressure (adjust for altitude).
- Turn heat off. Cool canner to zero pressure.
- Wait 5 minutes before opening canner lid. Let the jars cool in the canner for 10 minutes.
- Remove jars and cool thoroughly.
- Check seal on lids after 24 hours. Press down the center of the lid; it shouldn’t wiggle and must feel nice and solid.