From Pantry to Plate: Canning & Serving Beef Stroganoff
From Pantry to Plate: Canning & Serving Beef Stroganoff is a medium American recipe that serves 8. 350 calories per serving. Recipe by Mennonite Farmhouse on YouTube.
Prep: 45 min | Cook: 1 hr 35 min | Total: 2 hrs 40 min
Cost: $10.75 total, $1.34 per serving
Ingredients
- 1 pound Sirloin Steak (cut into 2‑inch cubes, trimmed of excess fat)
- 0.5 cup Yellow Onion (diced)
- 0.5 cup Mushrooms (pre‑sliced, washed)
- 2 tablespoon Tomato Paste (canned tomato paste)
- 1 teaspoon Canning Salt (non‑iodized, for canning)
- 2 tablespoon Worcestershire Sauce (regular brand)
- 1 teaspoon Dried Thyme (ground)
- 1 teaspoon Dried Parsley (ground)
- 1 clove Garlic (sliced using a garlic slicer)
- 2 cup Beef Broth (low‑sodium, canned or boxed)
Instructions
Sanitize Jars and Lids
Wash quart jars, lids, and bands with a dedicated canning jar brush, scrub thoroughly, rinse, and soak in hot soapy water. Rinse again and set aside on a clean towel.
Time: PT15M
Prepare Ingredients
Slice garlic with the garlic slicer, dice the onion, cut the sirloin into 2‑inch cubes, and measure out mushrooms, tomato paste, salt, Worcestershire sauce, thyme, parsley, and broth.
Time: PT20M
Add Beef to Jars
Place a clean quart jar on the scale, tare to zero, and add 1 lb of cubed sirloin. Tap the jar gently to settle the meat.
Time: PT5M
Add Vegetables and Seasonings
Add ½ cup diced onion, ½ cup sliced mushrooms, 2 Tbsp tomato paste, 1 tsp canning salt, 2 Tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried parsley, and the sliced garlic. Pack gently but firmly.
Time: PT5M
Add Beef Broth and Headspace
Pour beef broth into the jar until the liquid reaches 1 inch below the rim (1 inch headspace). Use a funnel to avoid spills.
Time: PT5M
Seal Jars
Wipe the rim with a clean paper towel, place the lid on the jar, and screw the band on fingertip‑tight (no more tightening possible).
Time: PT5M
Load Canner and Add Water
Place the sealed jars upright in the pressure canner, add 3 quarts of lukewarm water, ensure the vent pipe is clear, and secure the canner lid with the gasket and weight.
Time: PT10M
Process at Pressure
Turn the electric coil burner to medium‑high until a steady stream of steam exits the vent pipe, then reduce heat to maintain 10 psi. Once pressure is reached, process for 75 minutes.
Time: PT1H25M
Depressurize and Cool
Turn off the burner, let the canner sit until the pressure gauge reads zero and the weight drops, then wait an additional 10 minutes before removing the weight and opening the lid.
Time: PT15M
Remove and Cool Jars
Using the jar lifter, carefully lift each jar straight up, place on a towel‑lined surface, and let cool undisturbed for 12–24 hours before checking seals.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains soy, Contains gluten
Allergens: Soy, Gluten
Ingredient Substitutions
- Instead of Sirloin Steak: Beef Chuck, Beef Stew Meat
- Instead of Yellow Onion: White Onion
- Instead of Mushrooms: Button mushrooms, Cremini mushrooms
- Instead of Tomato Paste: Reduced tomato sauce
- Instead of Canning Salt: Kosher Salt
- Instead of Worcestershire Sauce: Soy sauce + vinegar
- Instead of Dried Thyme: Fresh thyme (1 tsp dried = 1 tsp fresh)
- Instead of Dried Parsley: Fresh parsley
- Instead of Garlic: Minced garlic
- Instead of Beef Broth: Chicken broth, Water + bouillon cube
Equipment Needed
- Pressure Canner
- Electric Coil Burner (CSR 3T3 model) (optional)
- Quart Mason Jars with Lids and Bands
- Jar Lifter
- Canning Funnel
- Kitchen Scale
- Canning Jar Brush
- Paper Towel
- Measuring Cups and Spoons
- Garlic Slicer (optional)
- Tongs
Critical Steps — Do Not Skip
- Sanitize jars and inspect for cracks
- Weigh exactly 1 lb of beef per quart jar
- Leave 1 inch headspace after adding broth
- Maintain steady 10 psi pressure for the full 75‑minute processing time
- Allow natural depressurization before opening the canner
- Check seals after jars have cooled 12–24 hours
Chef Tips from the Video
- Use low‑sodium beef broth to control the final salt level.
- Add a pinch of freshly ground black pepper to each jar for extra depth.
- For a richer sauce, stir in a tablespoon of sour cream after reheating (do not add before canning).
Troubleshooting
Jar did not seal (lid pops up)
Re‑check that rims were clean and dry, bands were fingertip‑tight, and that the processing time and pressure were correct. Reprocess the jar immediately.
Food appears watery after opening
Ensure the broth was added to the correct level and that the headspace was not exceeded. Over‑filling can cause excess liquid.
Canner does not reach pressure
Verify the vent pipe is unobstructed, the gasket is seated properly, and the burner is set to medium‑high until steam flows steadily.
Storage
Refrigerator: Store opened jars in the refrigerator and consume within 3–4 days.
Freezer: Do not freeze sealed jars; freezing can compromise the seal.
Room temperature: Keep sealed jars in a cool, dark pantry for up to 12 months.
Make-Ahead Tips
- Prepare and freeze the beef broth ahead of time to speed up the filling step.
- Pre‑measure all dry ingredients into small containers for a quick assembly line.
- Label each sealed jar with the date of processing for easy inventory.
Frequently Asked Questions
What is the cultural significance and history of Beef Stroganoff in American cuisine?
Beef Stroganoff originated in 19th‑century Russia as a dish of sautéed beef strips in a sour‑cream sauce. It became popular in the United States after World War II, where it evolved into a comforting, creamy casserole often served over noodles or rice.
What are the traditional regional variations of Beef Stroganoff in Russian and American cuisine?
Traditional Russian Stroganoff uses thinly sliced beef, mustard, and a light sour‑cream sauce, while American versions often add mushrooms, onions, tomato paste, and Worcestershire sauce for a richer, heartier flavor.
How is Beef Stroganoff traditionally served in Russian households?
In Russia, Stroganoff is typically served over buttered noodles, rice, or mashed potatoes, and garnished with fresh parsley. It is a popular family dinner dish, especially during colder months.
What occasions or celebrations is Beef Stroganoff traditionally associated with in American home cooking?
In the United States, Beef Stroganoff is a go‑to comfort food for family gatherings, pot‑lucks, and holiday leftovers because it freezes and cans well, making it ideal for busy holiday seasons.
What makes Pressure Canned Beef Stroganoff special in the context of home canning?
Pressure canning safely preserves low‑acid foods like beef, allowing you to store a complete, ready‑to‑heat meal for months. This method locks in flavor and texture while eliminating the need for refrigeration.
What are the most common mistakes to avoid when making Pressure Canned Beef Stroganoff?
Common errors include not cleaning jar rims, under‑filling or over‑filling jars, failing to maintain the correct 10 psi pressure, and opening the canner before pressure has fully released. Each can cause seal failure or unsafe food.
Why does this Pressure Canned Beef Stroganoff recipe use a 10 psi processing time instead of a higher pressure?
Beef stroganoff contains meat and low‑acid ingredients, which require a 10 psi processing time at sea level to ensure the destruction of botulism spores while preserving texture. Higher pressures are unnecessary and can over‑cook the meat.
Can I make Pressure Canned Beef Stroganoff ahead of time and how should I store it?
Yes. Process the jars as described, then let them cool completely before labeling. Store sealed jars in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3–4 days.
What texture and appearance should I look for when the Pressure Canned Beef Stroganoff is done?
The broth should be clear and slightly thickened, with tender beef cubes and evenly distributed vegetables. The lid will be concave, and the jar should be free of any liquid on the inside of the lid.
What does the YouTube channel Mennonite Farmhouse specialize in?
The YouTube channel Mennonite Farmhouse specializes in practical, homestead‑style cooking, preservation techniques, and traditional recipes that suit a self‑sufficient lifestyle.
How does the YouTube channel Mennonite Farmhouse's approach to canning differ from other cooking channels?
Mennonite Farmhouse emphasizes step‑by‑step safety, uses affordable equipment like a standalone electric coil burner, and focuses on recipes that can be stored long‑term for busy farm life, unlike many channels that only demonstrate quick, fresh‑only meals.
Last updated: September 6, 2026
