Post by Big Joe on Oct 8, 2019 12:05:06 GMT -5
Well we have a canner full of stroganoff base -- basically stroganoff with that needs to be thickened and something to put it on or in added. If you can its dead easy to make and if you dont can, its still one of the easiest things to learn on. Ok the easiest is straight canned deer or chicken but.... I took me longer to cube the meat than it did for the others to get the rest ready... And of course we had a few cubed deer skewers too.. Had the boys "cook" them over the stick burning grill outside while us old ones did the canning. I am posting the recipe we use, I do not know where it came from but it is adjusted to fit us and keep with the easy way of doing things. I think you can just cut everything in half for pints but here a pint of most anything is teasing your taste buds....
Beef Stroganoff Base (deer) Canning-meat
Per 1 quart jar you will need:
1 lb Meat, cubed (just over half the jar unpacked)
1/2 cup Onion, chopped
1/2 cup Fresh Mushrooms, sliced
2 Tbs Tomato paste
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Thyme
1 tsp Parsley
1/2 tsp Garlic, chopped
2 Tbs Worcestershire Sauce
3/4 cup beef broth, approx
Method:
Prep the jars and canner for pressure canning, heat lids and rings on a pan.
Layer in jars - beef, mushrooms, onions packing down as needed to leave at least a 1in headspace. Then add the tomato paste, and spices, ending with the Worcestershire sauce to help wash the spices down in the jar. Add the hot broth, leaving a 1 inch headspace, wipe rims and seal with a lid and ring.
Process in pressure canner for 90 minutes at 11psi* . Remove and cool over night, next day test for seal and wipe label and store all sealed jar. Unsealed jars – tonight’s supper LOL.
* adjust psi to your altitude
To Use:
Pour the liquid from the jar into a large pot and whisk in 2 Tbs flour and warm for 10 minutes to thicken, add the meat to warm. While the meat is warming cook the noodles or rice which ever you prefer. Add a large spoonful (1/4 cup) of sour cream before serving. We like the noodles because you just dump them in the pot after draining them, mix and serve.
The ole woman says the mushrooms and Worcestershire sauce are musts to make it taste right.
I have been known to just open a jar and eat out of the jar with a few pieces of hard bread to soak up the juice.
Beef Stroganoff Base (deer) Canning-meat
Per 1 quart jar you will need:
1 lb Meat, cubed (just over half the jar unpacked)
1/2 cup Onion, chopped
1/2 cup Fresh Mushrooms, sliced
2 Tbs Tomato paste
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Thyme
1 tsp Parsley
1/2 tsp Garlic, chopped
2 Tbs Worcestershire Sauce
3/4 cup beef broth, approx
Method:
Prep the jars and canner for pressure canning, heat lids and rings on a pan.
Layer in jars - beef, mushrooms, onions packing down as needed to leave at least a 1in headspace. Then add the tomato paste, and spices, ending with the Worcestershire sauce to help wash the spices down in the jar. Add the hot broth, leaving a 1 inch headspace, wipe rims and seal with a lid and ring.
Process in pressure canner for 90 minutes at 11psi* . Remove and cool over night, next day test for seal and wipe label and store all sealed jar. Unsealed jars – tonight’s supper LOL.
* adjust psi to your altitude
To Use:
Pour the liquid from the jar into a large pot and whisk in 2 Tbs flour and warm for 10 minutes to thicken, add the meat to warm. While the meat is warming cook the noodles or rice which ever you prefer. Add a large spoonful (1/4 cup) of sour cream before serving. We like the noodles because you just dump them in the pot after draining them, mix and serve.
The ole woman says the mushrooms and Worcestershire sauce are musts to make it taste right.
I have been known to just open a jar and eat out of the jar with a few pieces of hard bread to soak up the juice.