Home Canned Beef Strogonoff

This is another favorite recipe from the “1973 Better Homes and Gardens Canning Book."  I have been making this for 38 years! – I try to keep it on hand all the time.  It’s delicious, it’s versatile, and we love it.  Now that there are just two of us, I usually can it in 12 ounce jelly jars…just enough for 2 servings (use the same times as for pint jars).  I often can 2 canner loads at a time and my husband helps.

Changes I have made from the original recipe…I no longer brown the meat in flour as the USDA doesn’t recommend it; I find browning it in the oven keeps my range top clear for canners, although you can certainly brown it on the top of the stove.  We also like a little sherry or cognac in it; that is more expensive and certainly optional.   To cut costs, I often look for rump roast on sale, cut it up and freeze it, then wait to can this when mushrooms are also on sale.               

                       Home Canned Beef Stroganoff

    3       pounds  Rump Roast, Trimmed or round steak-- cut in 1" cubes

  1/3     cup  Butter or cooking oil

  1 1/2  cups  Onion -- chopped

  3         teaspoons  Garlic -- minced

  4         cups Fresh Mushrooms -- sliced

     5/8  cup  Cognac -- or sherry (optional)

     1/4  cup  Tomato Paste

  3         cans  (10 ½ oz.) Beef Consommé

• Brown the beef in the oven at 450° for 10 minutes, turn and brown 10 minutes longer, on a half sheet pan.  In small stockpot, melt butter, cook onion and garlic until limp, add mushrooms and cook 3 minutes; pour in cognac, cook until evaporated.  Blend in tomato paste; stir in consomme.  Bring to a boil.
• Wash jars, keep warm until filling.  Prepare lids according to manufacturers instructions.
• Divide meat among hot jars.  Pour meat drippings into broth mixture.  With slotted spoon, fill jars with mushroom and onion mixture, leaving 1" headspace.  Cover with hot broth, leaving 1" headspace (use additional hot water if necessary).  Remove bubbles with plastic knife and wipe jar rim carefully with hot wipe before sealing.  
• Cover and seal, place in pressure canner (with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10# (for up to 1000’ elevation).  Let pressure drop of own accord (30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate.  Remove rings and wash jars carefully.
• "Five pint jars or seven 12 ounce jars"

Equipment:  Half sheet pan, stock pot or Dutch oven, chopping board, pressure canner, 13 x 9" pan with paper towel for jar filling, jars, lids and rings, funnel, lid magnet, jar lifter, plastic knife, 4 quart measure for water, clean towels.

BEFORE SERVING:  Boil uncovered 10 minutes. 

• For each pint jar, add 1/4 cup dairy sour cream mixed with 1 tbsp. cornstarch; heat through.  Serve over hot, buttered noodles or rice. 
• If desired, mix 1/4 cup water with 1 1/2 tbsp. cornstarch and add to heated contents, cook 2 minutes more and serve with bread and mashed potatoes as hot roast beef sandwich.  
• This can also be used as the basis for beef soup; add 2-3 tbsp. dry rice or barley (cooked separately), desired veggies and enough extra water or tomatoes to make 3 cups soup.  Heat together 10 minutes.

2011 cost:  Without Cognac or sherry:  $14.40 or $2.06 per 12 ounce jar or $2.88 per pint, if rump roast is on sale at $ 2.79 and mushrooms are on sale at 99¢ per 8 ounces.  Each jar serves 2.