Preparation time: 15 minutes
Cooking Time: 45 minutes
Cooking Level: Intermediate
Servings: 2 liters (quart) jars
Ingredients :
4 lb stewing beef and cut into chunks
20 peppercorns
3 bay leaves
2 tsp caraway seeds
⅓ cup vegetable oil
3 onions chopped
1 tablespoon salt
6 celery stalks
4 carrots, peeled and chopped
2 tsp mustard powder
1 ½ cup water
⅓ cup vinegar
Directions :
1. Use a pressure canner to sterilize bottles. Allow bottles to cool before using.
2. Combine meat, bay leaves, peppercorns, and caraway seeds in a mixing dish. Allow meat to marinate for 1 hour in the refrigerator.
3. In a medium saucepan, heat oil. Stir unseasoned meat after 1 minute of sautéing onions until aromatic. Before adding the remainder of the ingredients, season with salt to taste.
4. Bring to a boil for 5 minutes with the lid closed. Cook for 15 minutes on low heat. Allow cooling slightly after turning off the heat.
5. Fill bottles with the mixture.
6. Remove air bubbles from the lid and shut it. Fill the pressure canner with jars. Fill the pressure canner halfway with water and process 25 minutes.