Goulash - Pressure Cooker www.nesco.com

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

Goulash - Pressure Cooker

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.