Easy Homemade Beef Stroganoff Pressure Canning Recipe
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Beef stroganoff is one of those super rich and delicious meals I crave when it’s chilly outside and want something hearty and rich for dinner. What I don’t like about making it is that I have to remember to take the meat out of the freezer beforehand. While I do love a good slow braised beef roast in wine, tomato paste or tomato juice, and broth before making stroganoff, this canned swap is pretty dang good in my eyes! And the convenience makes it a big ole winner. Yeahhhhh canned meat doesn’t look appetizing, but avert your eyes, because it tastes REAL GOOD!
I like to can this meal in a jar in quart jars and serve it with egg noodles and mashed potatoes to really beef it up. I can normally feed 4 people and sometimes have a bit of leftovers for lunch the next day for me to sneak cold out of the fridge before the tiny raccoons I call children snatch it up. I always heat up a jar of green beans for my son who doesn’t enjoy potatoes as much as the rest of the family. Pressure canning is very rewarding and a wonderful skill to have in your homesteader’s tool belt. Not only is your food shelf stable for years and years after proper processing, you have convenience at your fingertips without the poison you’d get at the drive thru. And don’t forget to mention your pantry shelves will be stocked and you won’t be dependent on a freezer to store your food. This meal is a dump, thicken and heat, season, and eat kinda meal. It’ll be on the table in under 20 minutes easily. So bust that pressure canner out, friend, we’re making stroganoff starter today and be sure to check out my other meal in a jar recipes!
Can you can this already made, as in with the dairy and thickened prior. Absolutely! That’s rebel canning, but you sure can. Why I don’t is simply due to quality. I don’t really care for the texture and flavor of this made finished and then canned as opposed to doing a bit of work after opening the jar. It’s again just a preference, and can be tailored to your tastes and desires, but also be aware you’ll be canning outside the lines!
Equipment You Might Want:
- 4 wide mouth quart jars (or 8 pint jars)
- Canning lids & screw bands
- Jar funnel
- Cast iron pan
- Pressure Canner
- Jar Lifter
Ingredients:
- 7 pounds beef roasts
- 1.5 pounds mushrooms
- 2 onions
- 4 cloves garlic, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon salt, divided
- 8 Tablespoons worcestershire sauce, divided
- 1.5 quarts beef stock
Step 1: Prep
Start by preheating your cast iron skillet over low to medium heat. I prefer to sear the roasts prior to canning for maximum flavor and best texture, but this step is optional and you can totally raw pack the beef into jars. It is entirely YOUR preference. Even if you skip this step, I would recommend heating the mushrooms and onions in the broth together just to shrink the mushrooms prior to canning.
Using completely thawed roasts, trim fat and remove bone. Cut roasts into 1-2 inch size chunks.
Working in batches, sear the cubes on all sides until browned. Evenly distribute the meat between 4 quart jars.
While the meat is browning, wash the mushrooms and slice. Remove skin and dice onions.
Once meat is finished browning, add mushrooms and onions to cast iron skillet to cook about 5 minutes. You want the onions translucent and the mushrooms to be lightly browned. FLAVORRRRRR.
Evenly distribute the mushroom and onion mixture between 4 quart jars.
Step 2: Season
To the cast iron pan, add 1.5 quarts of beef broth and bring to a simmer. Use a wooden spatula to scrape the bottom of the pan to get all those delicious meat bits off the bottom. It is helpful to use a vintage cast iron that isn’t heavy like the modern ones and has a pour spout. If not, just ladle it out of your pan.
While the broth heats, TO EACH QUART JAR ADD:
- 1 clove minced garlic
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 2 Tablespoons worcestershire sauce
Once seasonings have been added, ladle over the hot broth to 1-inch headspace. Remove any air bubbles and add more broth if needed to maintain headspace.
Step 3: Canning
Wipe the rims of the jars and add lids to the top of the jar and secure with screw bands.
Pressure can quart jars for 90 minutes adjusting weight for your elevation and depending on if you’re using a dial gauge or a weighted pressure canner. Pressure canning is recommended since this is a low acid food, but you can water bath it depending on your comfort level with canning outside of current recommendations, and if you are, you likely already know the times to use.
Once processing time is complete, allow pressure canner to cool and depressurize completely before removing jars to cool undisturbed on a heat proof surface lined with a towel for 18-24 hours.
Step 4: Storage
After cooling, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Desirable storage conditions are 50-75 degrees F in a dark location.
Shelf life is ’til you eat it. This will keep a long time on the shelf as long as the seal is good. Aim to rotate canned goods out every 2 years for maximum nutrition and palatability, but they’ll last far longer than that if you need them to.
Step 5: To Serve
Into a cast iron pan, melt 2 Tablespoons butter. Once butter has melted, add 2 Tablespoons of flour and whisk to combine and cook for a couple minutes or til it is golden brown. Slowly add in the contents of 1 quart jar of stroganoff to the pan, whisking to mix completely.
Simmer until thickened nicely. Add in 1/2 cup of sour cream and stir. Some people like to add cream cheese, too, so add about 2 ounces or so if you’d like. Not my thing.
Taste and adjust seasonings to your liking. Serve over egg noodles or mashed potatoes and sprinkle the top with fresh parsley if you got it.
Dinner’s served!
I hope you enjoy having this delicious meal on your pantry shelf as much as I do!
Equipment
- 4 wide mouth quart jars (or 8 pint jars)
- Canning lids & screw bands
- Cast Iron Pan
- jar lifter
Ingredients
- 7 pounds beef roasts
- 1.5 pounds mushrooms
- 2 onions
- 4 cloves garlic divided
- 1/2 teaspoon black pepper divided
- 1 teaspoon salt divided
- 8 Tablespoons worcestershire sauce divided
- 1.5 quarts beef stock
Instructions
- Start by preheating your cast iron skillet over low to medium heat. I prefer to sear the roasts prior to canning for maximum flavor and best texture, but this step is optional and you can totally raw pack the beef into jars. It is entirely YOUR preference. Even if you skip this step, I would recommend heating the mushrooms and onions in the broth together just to shrink the mushrooms prior to canning.
- Using completely thawed roasts, trim fat and remove bone. Cut roasts into 1-2 inch size chunks.
- Working in batches, sear the cubes on all sides until browned. Evenly distribute the meat between 4 quart jars.
- While the meat is browning, wash the mushrooms and slice. Remove skin and dice onions.
- Once meat is finished browning, add mushrooms and onions to cast iron skillet to cook about 5 minutes. You want the onions translucent and the mushrooms to be lightly browned. FLAVORRRRRR.
- Evenly distribute the mushroom and onion mixture between 4 quart jars.
- To the cast iron pan, add 1.5 quarts of beef broth and bring to a simmer. Use a wooden spatula to scrape the bottom of the pan to get all those delicious meat bits off the bottom. It is helpful to use a vintage cast iron that isn't heavy like the modern ones and has a pour spout. If not, just ladle it out of your pan.
- While the broth heats, TO EACH QUART JAR ADD: 1 clove minced garlic, 1/8 teaspoon black pepper, 1/4 teaspoon salt, 2 Tablespoons worcestershire sauce.
- Once seasonings have been added, ladle over the hot broth to 1-inch headspace. Remove any air bubbles and add more broth if needed to maintain headspace.
- Wipe the rims of the jars and add lids to the top of the jar and secure with screw bands.
- Pressure can quart jars for 90 minutes adjusting weight for your elevation and depending on if you're using a dial gauge or a weighted pressure canner. Pressure canning is recommended since this is a low acid food, but you can water bath it depending on your comfort level with canning outside of current recommendations, and if you are, you likely already know the times to use.
- Once processing time is complete, allow pressure canner to cool and depressurize completely before removing jars to cool undisturbed on a heat proof surface lined with a towel for 18-24 hours.
- After cooling, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Desirable storage conditions are 50-75 degrees F in a dark location.
- Shelf life is 'til you eat it. This will keep a long time on the shelf as long as the seal is good. Aim to rotate canned goods out every 2 years for maximum nutrition and palatability, but they'll last far longer than that if you need them to.
To Serve:
- Into a cast iron pan, melt 2 Tablespoons butter. Once butter has melted, add 2 Tablespoons of flour and whisk to combine and cook for a couple minutes or til it is golden brown. Slowly add in the contents of 1 quart jar of stroganoff to the pan, whisking to mix completely.
- Simmer until thickened nicely. Add in 1/2 cup of sour cream and stir. Some people like to add cream cheese, too, so add about 2 ounces or so if you'd like. Not my thing.
- Taste and adjust seasonings to your liking. Serve over egg noodles or mashed potatoes and sprinkle the top with fresh parsley if you got it.
