Goulash of Beef and Pork.

Put 6 dkg of butter in a bowl, brown two medium grated onions, add 1/2 kg of diced beef, salt and a little paprika, let it stew for 1 hour and as soon as it starts to brown, add a little bit of veal bone broth. Then mix in 1/2 kg of lean pork, also cut into cubes, and let it simmer until cooked but not too soft. Poured into jars, the goulash is sterilized at 100 degrees for 50 minutes. When using, bind the sauce with a little bit of flour.

all : Home canning, from Mrs. Emilie Lösel,

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