This canned garlic beef stroganoff is a fantastic dish to surprise your family with, even on a regular weekday. I love beef, and I know my family does too, but sometimes I don’t have the time to go find a good piece of steak at the grocery store. That’s why this recipe is so easy, as I can make it ahead of time, and then just serve it whenever I want to.
This Canned Garlic Beef Stroganoff Is Everything You Were Waiting For
Here’s what you need:
Start with finding your beef. I recommend using those stew or stir-fry cut pieces at the grocery store, but any cut you want works. You can also use other meat if beef is not your favorite, such as chicken, turkey, or pork. And for the vegetarians out there, try tofu instead.
You will also need butter, garlic cloves, onions, mushrooms, Worcestershire sauce, salt, and pepper. If need be, you can also replace these with something else, such as vegetable or olive oil, minced or powdered garlic, onion powder or spring onions, potatoes, carrots, and a touch of soy sauce.
Make sure you sauté the beef with the garlic, onions, and mushrooms ahead of time. Some people skip this step, but the truth is, the beef will truly benefit from a little bit of browning and softening.
The deglazing step in this recipe is the best way to get all the flavors and that sort of caramel aftertaste that makes beef stroganoff famous. Once you are done with the sauce and after it boils, you can start setting up your jars.
It goes without saying, but for any sort of canned meat, you will need to use a pressure canner to ensure food safety. The processing time is around 90 minutes at least but always double-check according to altitude and the food.
Enjoy this canned garlic beef stroganoff with tasty egg noodles, potatoes, or rice, and save some for later!
Canned Garlic Beef Stroganoff
1 tbsp butter
4 lbs (1.8 kg) beef
4 cloves garlic, finely chopped
2 onions, finely chopped
4 cups (512 g) sliced mushrooms
2 tbsp Worcestershire sauce
4 cups (960 ml) water
- Heat butter in stockpot.
- Saute the beef, garlic, onions and mushrooms until they’re browned lightly.
- Mix in water and sauce to deglaze the stockpot. Scrape the bottom of your stockpot to loosen flavorful pieces.
- Add 1 cup (240 ml) of water then stir. Bring to boil.
- Transfer stroganoff into sterilized jars. Ensure 1 inch (2.5 cm) of headspace.
- Wipe jar rim with a clean piece of cloth.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process in a pressure canner for 90 minutes at 10 lbs pressure (adjust for altitude).
- Turn heat off, cool canner to zero pressure.
- Wait 5 minutes before opening canner lid. Let jars cool in canner for 10 minutes.
- Remove jars from canner and cool thoroughly.
- Check seal on lids after 24 hrs. Press down the center of the lid, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.