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  Salt 1 Tablespoon
  Paprika 3 Tablespoon
  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)
  Bay leaves 3
  Peppercorns 20
  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.
Adjust caps.
Process pints 1 hour, quarts 1 hour and 15 minutes at 10 pounds pressure.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4883 Calories from Fat 2049

% Daily Value*

Total Fat 230 g354.4%

Saturated Fat 11.5 g57.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6248.6 mg260.4%

Total Carbohydrates 176 g58.5%

Dietary Fiber 44 g175.9%

Sugars 49 g

Protein 517 g1033.2%

Vitamin A 1463.1% Vitamin C 176.2%

Calcium 52% Iron 91.4%

*Based on a 2000 Calorie diet

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