Beef Stroganoff Canning Recipe

Beef Stroganoff canning recipe makes a comforting, hearty meal that’s ready in minutes, just heat and serve over cooked noodles or rice. This recipe combines tender beef, onions, mushrooms, and rich seasonings for a classic flavor that pressure cans beautifully. Learn how to create shelf-stable stroganoff with perfectly balanced texture and taste using your pressure canner, then finish it with sour cream and cream cheese for a creamy sauce served over egg noodles.

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By Diane Devereaux | The Canning Diva®
Last updated: October 4, 2025

Key Takeaways

• Enjoy tender, flavorful beef in a creamy sauce base that stores beautifully on the shelf.
• Perfect for using affordable cuts of beef, as pressure canning tenderizes the meat.
• Quickly create a meal by reheating and mixing with sour cream and noodles.

The Story Behind Pressure Canning Beef Stroganoff

Beef Stroganoff, a dish with deep roots in 19th-century Russian cuisine, was named after the aristocratic Stroganov family and originally consisted of tender beef strips sautéed in a lightly seasoned sauce made with mustard and sour cream. As the recipe spread across Europe and eventually to America, it evolved into the rich, creamy comfort food we know today—typically served over buttered egg noodles or rice.

This home-canned Beef Stroganoff recipe brings all the classic flavors of the original dish into a convenient, ready-to-heat jar. Tender chunks of beef simmered with onions, mushrooms, garlic, and beef stock create a deeply flavored base that pressure cans beautifully. Once processed, it becomes a hearty, shelf-stable meal that captures the spirit of traditional stroganoff without sacrificing flavor or texture.

By pressure canning your stroganoff, you’re not only preserving its nutritional value but also transforming humble ingredients into a gourmet-level meal that can last for years on your pantry shelf. When reheated and finished with sour cream and cream cheese, this dish rivals freshly made versions—rich, silky, and satisfying.

It’s an ideal example of how home canning isn’t just about preservation—it’s about everyday practicality and culinary artistry combined. Whether you’re stocking your pantry for winter, meal prepping for the month ahead, or simply want to reduce food waste by preserving bulk beef purchases, this home-canned Beef Stroganoff will become a staple in your pressure canning repertoire.

Beef Stroganoff Canning Recipe

Makes approx. 7 quarts or 14 pints

Beef Stroganoff, popularly known as Beef Stroganov, is a Russian dish made with sautéed pieces of beef served in a sauce with sour cream. When creating this canning recipe, I wanted to provide home canners a shelf-stable version of this family favorite. Pressure canning tenderizes the tougher cuts of beef while preserving the classic flavor of this dish.

Ingredients

• 3 tablespoons olive oil, divided
• 5 pounds stewing beef, round steak or sirloin, cut into 2-inch cubes
• 1 cup red wine
• 1 pound mushrooms, sliced (4 cups)
• 1 large onion, thinly sliced (2 cups)
• 5 garlic cloves minced
• 1/4 cup Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 6 cups beef stock, divided
• 1/3 cup ClearJel®

Instructions

1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the beef cubes and cook until lightly browned on all sides. Remove the batch, add 1 tablespoon more oil, and brown the remaining beef.
2. On high heat, slowly add the wine and deglaze the pan. Next, add the onions to the skillet. Bring the mixture to a boil and scrape up any drippings from the bottom of the pan.
3. In a large stockpot, combine the browned beef, onions, and drippings. Add garlic, mushrooms, salt, pepper, Worcestershire sauce, and 5 cups of beef stock. Bring to a boil and cook for 5 minutes, stirring occasionally. Whisk together the ClearJel with the remaining beef stock and slowly add to the stockpot, stirring to evening distribute. Return to a boil for an additional 5 minutes to blend flavors, stirring often.
4. Ladle hot stroganoff into hot jars, leaving 1-inch headspace. Remove air bubbles and wipe rims. Apply lids and bands fingertip tight.
5. Place jars in the pressure canner, lock the lid, and bring to pressure.
6. Process quart jars for 90 minutes and pint jars for 75 minutes at 10 PSI or according to your elevation and canner type.

Serving Tip: To serve, heat the contents of one quart of stroganoff in a saucepan. Stir in 1 cup sour cream and ½ cup softened cream cheese until smooth and creamy. Spoon over cooked egg noodles for a classic, from-scratch meal. It’s also delicious served over rice or mashed potatoes for variation. Or have fun creating Beef Stroganoff Cups; just skip the noodles and bake the stroganoff inside puff pastry or crescent roll dough.

Beef Stroganoff Canning Recipe

Recipe by The Canning Diva

5.0 from 1 vote

Servings

7 quarts or 14 pints

servings

Prep time

30

minutes

Beef Stroganoff, popularly known as Beef Stroganov, is a Russian dish made with sautéed pieces of beef served in a sauce with sour cream. When creating this canning recipe, I wanted to provide home canners a shelf-stable version of this family favorite. Pressure canning tenderizes the tougher cuts of beef while preserving the classic flavor of this dish.

Ingredients

US Metric

• 3 tablespoons 3 olive oil, divided

• 5 pounds 5 stewing beef, round steak or sirloin, cut into 2-inch cubes

• 1 cup 1 red wine

• 1 pound 1 mushrooms, sliced (4 cups)

• 1 large 1 onion, thinly sliced (2 cups)

• 5 5 garlic cloves minced

• 1/4 cup 1/4 Worcestershire sauce

• 1/4 teaspoon 1/4 ground black pepper

• 6 cups 6 beef stock, divided

• 1/3 cup 1/3 ClearJel®

Instructions

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the beef cubes and cook until lightly browned on all sides. Remove the batch, add 1 tablespoon more oil, and brown the remaining beef.
• On high heat, slowly add the wine and deglaze the pan. Next, add the onions to the skillet. Bring the mixture to a boil and scrape up any drippings from the bottom of the pan.
• n a large stockpot, combine the browned beef, onions, and drippings. Add garlic, mushrooms, salt, pepper, Worcestershire sauce, and 5 cups of beef stock. Bring to a boil and cook for 5 minutes, stirring occasionally. Whisk together the ClearJel with the remaining beef stock and slowly add to the stockpot, stirring to evening distribute. Return to a boil for an additional 5 minutes to blend flavors, stirring often.
• Ladle hot stroganoff into hot jars, leaving 1-inch headspace. Remove air bubbles and wipe rims. Apply lids and bands fingertip tight.
• Place jars in the pressure canner, lock the lid, and bring to pressure.
• Process quart jars for 90 minutes and pint jars for 75 minutes at 10 PSI or according to your elevation and canner type.

Notes

• Serving Tip: To serve, heat the contents of one quart of stroganoff in a saucepan. Stir in 1 cup sour cream and ½ cup softened cream cheese until smooth and creamy. Spoon over cooked egg noodles for a classic, from-scratch meal. It’s also delicious served over rice or mashed potatoes for variation. Or have fun creating Beef Stroganoff Cups; just skip the noodles and bake the stroganoff inside puff pastry or crescent roll dough.

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.

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