Easy Homemade Cantry Goulash Using Home Canned Food
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I know what you’re making for dinner tonight! This not traditional goulash with please the whole family with it’s simple ingredients that pack so much flavor! I’ll call this my American version goulash :D This is one of my favorite recipes to throw together and also to enjoy as leftovers.
This easy goulash recipe is one that uses home canned food from my canning pantry that I use frequently and it comes together quickly for a filling, homemade and flavorful meal that my kids love. This recipe uses a canning recipe for my chili mix tomatoes which is seasoned diced tomatoes, green peppers, and onions all canned together in garden fresh goodness. Be sure and check that recipe out so you can add it to your shelves this year because it’s one of my favorites to use! Add in some home grown or locally sourced ground beef that you either brown up thawed from the freezer or from a jar (your choice!) and cook it all together with some macaroni noodles for a quick one pot recipe. Delicious and few dishes. I’m a poet and I didn’t even know it.
I will also mention that this goulash probably isn’t even a goulash. But that’s what I’m going to call it. So if you’re a title purist and feel the need to lose your mind over me calling a recipe I formulated with goods from my canning pantry a goulash, I’ll see ya in the comments!
Canned Ground Beef
You can pressure can your own ground beef which comes rather in handy in pinches when you need a quick dinner. The downside to it is that my husband really doesn’t like it canned because it gets a canned flavor, BUT you can remedy that. Simply dump the ground beef from the jar, draining well if you added liquid, into a preheated cast iron pan with a little tallow or bacon fat and fry it until it’s brown and crispy. This gets rid of that canned flavor and makes it taste like freshly fried again.
I will tell you that I don’t can ground beef anymore because we don’t like it much. I will add a couple pounds to the shelves here and there if I have leftovers for whatever reason for convenience, but as long as I have electricity to my freezer, it’s staying there. But don’t think I won’t can it if I have to! I just figure if I’m going to dump it and brown it out of the jar, I might as well just do it once out of the freezer and thawed. That’s my thought process anyway. But, definitely try one or two pints of it to see if you like it before filling your entire canner full of it!
Let’s make some goulash!
Equipment You Might Want:
- Dutch Oven
- Wooden Spoon
Ingredients:
- 1/2 Tbs olive oil
- 1 pound ground beef (or 1 pint)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- 1 tsp italian seasoning
- 1 1/2 Tbs worcestershire sauce
- 1 1/2 cups beef stock
- 1 quart chili mix tomatoes
- 1 1/4 cup elbow macaroni
- salt & black pepper
Step 1: Brown Ground Beef
Thawed beef: to a preheated dutch oven over medium heat with 1/2 Tbs olive oil, add in 1 pound of ground beef, browning and breaking apart.
Canned ground beef: to a preheated dutch oven over medium heat with 1/2 Tbs olive oil, add in 1 pint of DRAINED ground beef. Break apart and brown til crispy and heated through.
Add seasonings and stir well to combine.
Step 2: Assemble
To the ground beef mixture, add in the beef broth and chili mix tomatoes. Stir and bring this to a gently boil.
Add in macaroni and stir. Cover and cook 8-10 minutes or til pasta is done and most of the excess liquid is absorbed.
At the end of the cooking time, remove from heat, stir and adjust seasoning to your preference.
Step 3: Serve
Allow to cool 5-10 minutes before serving. Serve with a side of crusty bread!
Store any leftover goulash in an airtight container in the refrigerator.
Notes:
Substitute beef for ground sausage. You could honestly use whatever ground meat you want.
If you don’t have my chili mix recipe, you can substitute a quart of stewed, crushed, or diced tomatoes. Tomato sauce will work but the texture and dish overall would be different without the tomato chunks. When browning the meat, add in 1/2 a chopped onion and 1 green bell pepper diced and 2 cloves of minced garlic.
Equipment
- Dutch Oven
Ingredients
- 1/2 Tbs olive oil
- 1 pound ground beef or 1 pint canned ground beef
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- 1 tsp italian seasoning
- 1 1/2 Tbs worcestershire sauce
- 1 1/2 cups beef broth
- 1 quart chili mix canned tomato recipe
- 1 1/4 cup macaroni uncooked
- salt & black pepper to taste
Instructions
- Preheat a large dutch oven with the olive oil over medium heat. Add in ground beef and brown, breaking apart into pieces.
- Once browned, add in seasonings and mix.
- Pour in beef broth and chili mix. Stir and bring mixture to a simmer.
- Add in macaroni, stir, and cover pot and allow to cook until macaroni is done and liquid has been absorbed. This takes about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
- Once pasta is cooked, remove from heat and adjust seasoning to taste. Allow to cool for 5 minutes and serve!
