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Goulash - Pressure Cooker

4 lbs boned beef chuck roast
1 Tbsp salt
3 Tbsp paprika
2 tsp dry mustard
1/3 cup vegetable oil
20 peppercorns
3 bay leaves
2 tsp caraway seeds
6 stalks celery, cut in half
4 large carrots, cut in half
3 medium onions, cut in half
1 cup water
1/3 cup vinegar

Wash 4 pint or 2 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Cut roast into 1" cubes. Combine salt, paprika and dry mustard. Roll meat in spice mixture. Brown slowly in hot oil in a large saucepot. Sprinkle excess spice mixture over meat. Tie whole spices in a spice bag. Add bag and remaining ingredients to beef mixture.

Cover; simmer until almost tender. Remove spice bag and discard. Pack hot meat, remaining ingredients and sauce into hot jars, leaving 1" headspace. Remove air bubbles. Wipe rim of jar with a clean
damp cloth. Attach lid. Place in basket/rack in NESCO® Electric Pressure Cooker/Canner.

Add 1½ to 1¾ qt water in canner. Add an extra pint of water if processing at less than full capacity. Process at 10 lbs pressure for 1 hour 15 minutes if using pints; 1 hour 30 minutes for quarts.

Remove from heat and LET COOL NORMALLY until steam no longer comes from the vent when regulator is nudged.

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