Goulash(Canning)

• 4 lbs boned beef chuck roast
• 1 tablespoon salt
• 3 tablespoons paprika
• 2 teaspoons dry mustard
• 1/3 cup oil
• 6 stalks celery, cut in half
• 1 cup water
• 1/3 cup vinegar
• 3 bay leaves
• 20 peppercorns
• 2 teaspoons caraway seeds
• 3 medium onions, cut in half
• 4 large carrots, cut in half

1. Cut the beef chuck roast into 1" cubes. Combine salt, paprika and dry mustard. Roll meat in spice mixture. Brown slowly in hot oil. Sprinkle excess spice mixture over meat. Tie whole spices in a spice bag(cheesecloth). Add spice bag and remaining ingredients to beef mixture. Cover; simmer 1 1/2 to 2 hours or until almost tender. Remove spice bag and vegetables.
2. Pack hot meat and sauce into hot jars, leaving 1" headspace. Remove air bubbles. Adjust two piece caps. Process pints 1 hour, quarats 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
3. Yield: about 4 pints or 2 quarts.

boned beef, salt, paprika, mustard, oil, stalks celery, water, vinegar, bay leaves, peppercorns, caraway seeds, onions, carrots

Taken from www.food.com/recipe/goulash-canning-138027 (may not work)