Comfort Food
Pantry Beef Stroganoff
Creamy, mushroomy, and ready in about 25 minutes.
Ingredients
- 1 quart jar Granny's canned beef (about 2 lb beef plus its broth)
- 2 Tbsp butter
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 3 Tbsp flour
- 1 cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 cup sour cream
- 12 oz egg noodles, cooked
- Parsley (optional)
Steps
- Open and heat the beef. Check the seal first. Pour the beef and all its broth into a pot, bring it to a boil, and heat it all the way through before using it in the rest of the recipe.
- Brown the mushrooms. Melt butter in a skillet. Cook mushrooms and onion 6 to 8 minutes until browned. Add garlic for 1 minute.
- Make the sauce. Sprinkle in the flour and stir 1 minute. Strain the heated beef, then slowly whisk in 1 cup of its broth plus the 1 cup beef broth and the Worcestershire. Simmer until thick.
- Add beef. Stir in the beef and heat through.
- Finish. Take the pan off the heat and stir in the sour cream (off the heat so it doesn't curdle). Serve over noodles.
Notes
Granny’s tip: Let the sour cream sit out while you cook so it blends in smoothly.
Store-bought works too: no home-canned beef? Use about 2 lb of cooked chuck roast plus 2 cups beef broth.
Using home-canned beef safely: check every jar before opening. If the lid is bulging or unsealed, the jar leaks, liquid spurts when opened, or anything smells off, throw it out without tasting. Heat the beef all the way through before eating. For extra safety, NCHFP recommends boiling home-canned meat for 10 minutes (add 1 minute per 1,000 ft of elevation). Get the canning process in The Smell That Woke the Dogs.
Twelve meals, one jar of beef
This is one of the twelve dinners competing for my five jars. See them all.
