Barbaras Goulash Food

BARBARA'S GOULASH

Steps:

• Brownthe ground beef with onions and peppers, then add minced garlic. Season withsalt and pepper to salt. Be sure to drain well.
• Get a 4quart pot or Dutch oven. Combine ground beef, veggies, tomatoes and anythingthat's left goes into this pot (dry ingredients). Simmer for 20-30minutes.
• On a dishtowel place your hot jars. Fillyour jars with the mixture to 1" headspace. Remove air bubbles and refillto the proper headspace if necessary.
• Taking a clean papertowel and wipe therims of the jars with white vinegar removing any food particles that would interfere witha good seal.
• Using your magic wand extract the lids from the hot water andplace them on the now cleaned rims. Add your rings to the tops of each of thejars and turn to seal just "finger tight".
• Make sure yourcanning water has come to a simmer and place the jars in the pressurecanner. Lock the lid and turn up the heat bring the canner to a boil.
• Vent steam for 10 minutes, then close the vent by adding the weighted gauge orpressure regulator (for dial gauge canner). Processpints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) andquarts at 90 minutes.
• When complete turn off the heat and let pressure return to zero naturally. Wait twominutes longer and open vent. Remove canner lid.
• Wait 10 minutes then removejars and place on dishtowel in a place that they will sit overnight to cool. Donot touch or move them till the next morning.
• Sometimein the next hour your jars will be making a "pinging" or"popping" noise. That is the glass cooling and the reaction of thelids being sucked into the jar for proper sealing. Some recipes may takeovernight to seal. Check your lids and reprocess any jars that did not seal.Remove rings for storage.
• From Barbara: Add or remove spices to you and yourfamily's taste. It can be as spicy as you like it. Add brown sugar if you likeadded sweetness. You can serve this with elbow macaroni or the pastaof your choice.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.