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Published on Apr 25, 2017
We made some American Goulash (Macaroni / Beef / Tomatoes) in our pressure cooker and then freeze dried it in our Harvest Right Home Freeze Dryer.
Several weeks later, we rehydrated our Freeze Dried Goulash and served it for lunch. We had two special guests from West Coast Paper who also enjoyed the feast...both Josh and Adam really liked it too!
Like usual, we deviated from the actual recipe. Below is our best attempt to document the ingredients. You will want to watch what Jenny puts in the pot as it's being made to double check the list made from our hand written notes.
1). Brown, rinse, and drain 1.5 pounds of Lean Ground Beef 2). Add 2 cans Stewed Tomatoes (28 oz size) 3). Add 1/2 can Tomato Sauce (28 oz size); set aside remaining for later 4). Chop and add 1 medium Onion 5). Add 1 tablespoon Italian Seasoning 6). Add 1 tablespoon Basil 6). Add Salt and Pepper to taste 7). Add 2 teaspoons Sugar 8). Add 1/2 teaspoon Celery Seed 9). Add Garlic to taste 10). Add 1 tablespoon Chives 11). Add 1 can of water 12). Add 1 pound Elbow Macaroni 13). Cook on high pressure for 12 minutes 14). Add remaining tomato paste, if desired 15). Serve with grated Parmesan Cheese