Goulash is very simple... stew meat, onions, garlic, worsteshire (sp) sauce, brown sugar, paprika, cayenne, ketchup, dry mustard, salt. It's like a stew and is served over noodles.
Good thing I decided not to do the last step of thickening it!! I just read to not use flour when browning meat to pressure can or when making a gravy to pour into the jars. Wow... good save! I figured that when it is heated to eat that I would thicken with cornstarch if needed.
It's done. :) The canner is cooling off, waiting for no pressure to take off the vent cap.
I've been reading the Ball book and it all looks so good.