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BEEF GOULASH
6 lbs. chuck roast, cut into 4 garlic cloves, minced
2-inch cubes 8 onions, chopped
3 tablespoons cooking oil 16 allspice corns
Salt and pepper 2 6-ounce cans tomato paste
1½ teaspoons paprika 12 potatoes
4 cups water
Heat canner, add oil, and brown meat. Season with salt, pepper, and paprika. Add water, garlic, onions, allspice corns, and tomato
paste. Place potatoes around meat. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 12-15 servings.
MEAT CABBAGE ROLLS
2 large heads cabbage 3 cups cooked rice
Hot water 3 cups milk
3 lbs. ground beef
1
⁄
3
cup brown sugar
2 tablespoons salt 2 cups water
¾ teaspoon pepper
Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper, cooked rice, and milk. Place a tablespoon of meat
mixture onto each leaf; roll leaf around meat and fasten with toothpick. Place cooking rack and cabbage rolls in canner. Sprinkle with
brown sugar and add water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. 12-15 servings.
BEEF STEW
3 tablespoons cooking oil 3 cups green beans
4 lbs. beef, cut into 12 carrots, halved
1-inch cubes 3 cups tomatoes
4 onions, sliced
* * * * * *
Salt and pepper 3 tablespoons flour
2 cups water ¾ cup water
12 potatoes, halved
Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes, green beans, carrots, and tomatoes. Close cover secure-
ly. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Make a
paste of flour and ¾ cup water and stir into stew to thicken.
15-18 servings.
CHILI CON CARNE
6 lbs. ground beef ½ teaspoon cayenne pepper
4 onions, chopped 2 tablespoons chili powder
2 green peppers, chopped 1 cup water
2 cloves garlic, minced
* * * * * *
1 16-ounce can tomato sauce 3 16-ounce cans kidney beans,
3 16-ounce cans tomatoes drained and rinsed
1 tablespoon salt, or as desired
Heat canner and brown beef, breaking it apart to assure even browning. Add onions, green pepper, and garlic and brown lightly. Add
remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Stir in kidney beans and heat through. 18-20 servings.
PORK CHOPS WITH VEGETABLES
3 tablespoons cooking oil 2 cups water
15 pork chops, ¾ inch thick 15 potatoes
Salt and pepper 15 carrots
Heat canner, add oil, and brown pork chops on both sides. Season with salt and pepper. Add water, potatoes, and carrots. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure. Let pressure drop of its own ac-
cord. 15 servings.