Stroganoff Using Home-Canned Stew Meat
In December of 2021 we pressure canned stew venison for the first time. As we processed it, we couldn’t help but wonder what it’s taste and texture would be like. Stroganoff is the first recipe we made with our canned stew venison. The meat was so tender, it was almost shredded. Even after cooking in a crockpot all day with my previous version of stroganoff, the meat would sometimes come out tough. This meal was definitely a success! If we are trying to be carb-conscious, we serve our stroganoff over green beans. Otherwise, you can’t go wrong serving it over egg noodles!
Ingedients:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup of water
- 1 tablespoon Worcestershire sauce
- 4 ounces cream cheese
- 1 quart home canned stew meat (beef, venison, goat, chicken, etc.)
- 1 can mushroom pieces and stems (6.5 oz), drained
Directions
- In a medium to large pot, heat olive oil over medium heat. Add onion and cook until translucent.
- Add soup, water, Worcestershire sauce, and cream cheese. Stir until cream cheese is melted and all ingredients are well combined.
- Add canned stew meat, liquid and all to the pot and mushrooms. Stir until well combined. Reduce heat to low and simmer 15-20 minutes.
For years, my go-to stroganoff recipe has been this crockpot recipe . Not wanting to lose the flavor of our favorite stroganoff, we adapted it to the stovetop and used our canned meat.