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Not just a goulash recipe. I explain which three types of preserving can be used and what each one is for. How long does the goulash have to be cooked and preserved to be done? We will also get to the bottom of this question. At the end there will be the official test report which states whether we produce fully preserved goods in this way = preserves that can be kept for several years at room temperature. Ingredients 1 kg goulash around 7 onions 2 cloves of garlic 2 tbsp tomato paste 3 tbsp sweet paprika 1 tbsp marjoram Pepper to taste Lemon peel (organic) to taste Salt 1.5 l stock or 1 l stock and 500 ml red wine 0:00 Intro 0:52 Weck method 1:48 American method of preserving in a pressure cooker 2:21 German method of preserving in a pressure cooker 3:40 Preserving goulash, basics 6:08 Which jars are sent in for testing and why 7:47 Recipe and cooking goulash 9:33 Filling, how high should you fill it? 10:42 Preserving goulash in a pressure cooker 13:42 Preserving goulash in a water bath 14:44 How cooked is the meat according to each method? 17:18 The test reports: Is the goulash a fully preserved product?