|Dry mustard||2 Teaspoon|
|Boneless chuck||4 Pound, cut into 1 inch pieces|
|Oil||1⁄3 Cup (5.33 tbs)|
|Celery stalks||6 , cut into half|
|Water||1 Cup (16 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Caraway seeds||2 Teaspoon|
|Onions||3 Medium, cut into half|
|Carrots||4 Large, cut into half|
Combine salt, paprika and mustard.
Roll meat in salt mixture.
Brown slowly in hot oil.
Sprinkle excess salt mixture over meat; add remaining ingredients.
Cover and simmer for 1 1/2 to 2 hours or until almost tender.
Remove vegetables and bay leaves.
Pack hot into hot jars, leaving 1-inch head space.
Cover with sauce, leaving 1-inch head space.
Remove air bubbles.
Process pints 1 hour, quarts 1 hour and 15 minutes at 10 pounds pressure.