Meal in a Jar: Beef Stroganoff

Ingredients

• 5 lb Beef Roast (cut into 11‑12 oz chunks)
• 2 Large Onion (sliced; divided into 7 portions)
• 14 White Button Mushrooms (sliced; about 2 cups total)
• 14 tbsp Tomato Paste (regular tomato paste)
• 14 tbsp Oyster Sauce (Asian condiment)
• 7 tsp Dried Thyme (ground dried thyme)
• 7 tsp Dried Parsley (ground dried parsley)
• 7 tsp Salt (kosher or table salt)
• 7 tsp Black Pepper (ground black pepper)
• 3.5 tsp Garlic (Jarred Minced) (about ½ tsp per jar)
• 14 cup Beef Broth (low‑sodium; fill jars to 1‑inch headspace)
• 2 tbsp All-Purpose Flour (for thickening sauce after opening)
• 7 tbsp Sour Cream (added after reheating; can use powdered sour cream)

Instructions

1. Prepare Ingredients

   Trim the roast, cut into 11‑12 oz chunks, slice the onions, slice the mushrooms, measure tomato paste, oyster sauce, thyme, parsley, salt, pepper, garlic, and broth.

   Time: PT15M

2. Portion Ingredients into Jars

   Place one beef portion, one onion portion, one mushroom portion, 2 tbsp tomato paste, 2 tbsp oyster sauce, 1 tsp thyme, 1 tsp parsley, 1 tsp salt, 1 tsp pepper, and ½ tsp minced garlic into each sterilized jar.

   Time: PT15M

3. Add Broth and Headspace

   Fill each jar with beef broth, leaving exactly 1 inch of headspace from the rim.

   Time: PT5M

4. Debubble and Seal Jars

   Run a non‑metallic utensil (e.g., a butter knife) around the inside of each jar to release trapped air, add more broth if the level drops, wipe rims with a vinegar‑dampened paper towel, place lids on top and screw bands on finger‑tight.

   Time: PT5M

5. Prepare the Pressure Canner

   Add 2‑3 inches of water to the canner, place the rack, and preheat on the propane stove until steam is steadily escaping.

   Time: PT5M

6. Load Jars and Build Pressure

   Place the jars on the rack, secure the canner lid, attach the weight, bring the canner to a steady boil, vent steam for 10 minutes, then allow pressure to rise to 13‑15 psi.

   Time: PT10M

7. Process Jars

   Once pressure is stable at 13‑15 psi, start timing for 90 minutes. Keep the weight in place for the full time.

   Time: PT1H30M

8. Cool and Release Pressure

   Turn off the heat, let the canner sit until the pressure drops and the weight falls, then carefully remove the jars and set them on a towel to cool for at least 3 hours before handling.

   Time: PT30M

9. Store Sealed Jars

   Label each jar with the date, store in a cool, dark pantry. They will keep for up to 5 years.

   Time: PT5M

10. Reheat and Finish

    Open a jar, pour the liquid into a saucepan, whisk in 2 tbsp flour, bring to a gentle boil, then stir in 1 tbsp sour cream (or powdered sour cream reconstituted). Serve over cooked rice.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g