Loading...Revised Beef Stroganoff from the Better Homes & Garden Canning cookbook – revised to use hamburger and Clearjel. This is good with or without the sour cream upon serving.
Difficulty: Intermediate
Servings: 6 to 7 pints
Ingredients
3 lbs. ground beef
1/4 cup Clearjel
4 Tbsp cooking oil, divided
6 to 7 cups sliced fresh mushrooms
1 1/2 cups chopped onion
3 cloves minced garlic
3 Tbsp. butter
1/4 cup tomato paste
3 (14 oz.) cans beef broth
Directions
Brown the meat in two batches. Pour into colander set over a pot to drain.
Add 2 Tbsp. oil to pan. Add onion, cook one minute. Add garlic and
mushrooms, cook 3 minutes. Remove vegetables.
Add butter and remaining oil to pan. Whisk in Clearjel and
tomato paste. Whisk in broth. Cook and stir until bubbly. Add meat
and vegetable mixture; heat through. Pack into hot jars, leaving one
inch headspace. Adjust lids. Process in pressure canner at 10 lbs. pressure (adjust for high altitude; I use 11), Pints 75 min., quarts
90 min. Makes 6 – 7 pints.
For serving, for each pint, add 1/2 cup dairy sour cream, heat through.
Serve over hot noodles (or rice or toast or even mashed potatoes).
Categories: Beef, Canning, Main Dish, PC Beef, PC Meats, Preserving, Pressure Canning
Submitted by: wvhomecanner on May 23, 2010
CindyP says:
Does the Clearjel need to be added to water first?
On May 23, 2010 at 9:37 am
Dede ~ wvhomecanner says:
No – just whisk it it dry. I edited the recipe to say Clearjel AND tomato paste. The ‘and’ was missing 🙂
On May 23, 2010 at 10:04 am
CindyP says:
Learned something new with Clearjel….I thought it always had to be mixed with water! Thank you!!
On May 23, 2010 at 10:29 am
carriej says:
Got a bunch of hamburger in the freezer…gonna try this, this weekend!
On July 16, 2012 at 2:07 pm