Beef Stroganoff - The Organic Prepper - Daisy Luther
•3-4 pounds of stewing beef or sliced sirloin
•2 onions, finely chopped •4 cloves of garlic, finely chopped
•4 cups of mushrooms, sliced
•1 tbsp of butter
•2 tbsp of Worcestershire sauce
•Salt and pepper to taste
•Water to deglaze pan
1. In a large stockpot, sauté beef, onions, garlic, and mushrooms in butter until lightly browned. 2. Stir in Worcestershire sauce and enough water to deglaze the stockpot. Use a metal utensil to scrape the bottom of the pot to loosen the flavorful pieces there.
3.Add 1 cup of water and stir well, bringing to a boil.
4.Ladle the stroganoff into sanitized jars, distributing the sauce evenly across the jars.
5.Lid the jars and process in your p-canner for 90 minutes at 10 pounds of pressure, based on altitude.
SERVING SUGGESTIONS: When you are ready to serve the beef stroganoff, stir 1 cup of sour cream or plain yogurt into the heated sauce. Serve this over rice or noodles.
Enjoy the Recipe,
Bravo Echo Out