Hungarian Goulash (Pressure Canning)

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Hungarian Goulash
Canning - Pressure Canning
by: Moirakris
Yield: 7 pints


6 Tbsp olive oil
4 cups white onions, sliced
4 cloves garlic, minced
2 seeded, chopped green bell pepper
6 Tbsp Hungarian sweet paprika
2 tsp kosher salt
1 tsp ground black pepper
6 pounds lean beef stew meat, cut into 1 1/2 inch cubes
4 Tbsp tomato paste
2 cup beef broth
1 cup red wine

* Sterilize pint canning jars and keep warm until ready to fill, preheat your pressure canner.


Heat oil in a skillet over medium heat. Cook onions, garlic and bell pepper in oil for about 2 minutes.

In a medium bowl, combine paprika, salt and pepper. Coat beef cubes in spice mixture,and add to skillet. Cook until brown on all sides. Ladle meat and veggies evenly between the jars.

Combine tomato paste, broth and wine in a saucepan. Heat through and pour evenly over meat in jars. Use additional boiling beef broth or water if needed to fill jars to 1 inch headspace.

Remove air bubbles, adjust headspace if needed, wipe jar rims, place hot lids and rings to each jar. Place jars on the rack in the preheated pressure canner. 

Process at 10 lbs of pressure (11 lbs for dial gauge canner. Adjust pressure for your altitude) 
75 min for pints
90 min for quarts

How to use a Pressure Canner

Random Quote: A bird doesn't sing because it has an answer, it sings because it has a song. - Lou Holtz

Hungarian Lecho (Lecso)

Lecho can be eaten alone or as a side any time of the day. For breakfast top with a fried or scrambled egg. For lunch or dinner it is usually eaten on its own with bread, or with  sausage, meat or potatoes.

Hungarian Lecho (Lecso)
Canning - Pressure
by: Moirakris

6 cups chopped onions
6 cloves chopped garlic
2 tbsp olive oil or bacon grease
4 cups chopped bell peppers
2 cups chopped Hungarian wax peppers (banana peppers)
6 cups chopped tomatoes
salt/pepper to taste
2 tbsp sweet paprika

* Sterilize canning jars; keep warm until ready to fill. Heat flat lids in hot water, Preheat your pressure canner.

Saute onions and garlic in oil for a few minutes. Add peppers, tomatoes salt/pepper and paprika. Turn heat down and let simmer until peppers are soft.

Fill jars to 1 inch headspace Remove air bubbles, adjust headspace if needed, wipe jar rims, place hot lids and rings on each jar. Place jars on the rack in the preheated canner.

Process at 10 lbs of pressure (11 lbs for dial gauge canner. Adjust pressure for your altitude)
65 min for pints
85 min for quarts

How to use a Pressure Canner

Random Quote: We cannot teach people anything; we can only help them discover it within themselves. - Galileo Galilei