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Canned Beef in Wine Sauce
Nb persons: 3
Yield: 3 pints
Preparation time:
Total time:
Source: Ball "Complete Book of Home Preserving"
1 Tbs | vegetable oil |
2 lbs | boneless round steak, cut into 1" cubes |
1 cup | apple, cored and grated |
1 cup | carrots, peeled and grated |
3/4 cup | onion, sliced, about 1/2 large |
1/2 cup | water |
1/2 cup | red wine, dry |
1 tsp | salt |
2 cloves | garlic, minced |
2 | bouillon cube |
2 | bay leaves |
1/2 tsp | browning and seasoning sauce, optional |
Heat oil in pan over medium-high heat. Working in batches, brown steak. Transfer steak to a large stainless steel pot and add apple, carrot, onion, water, wine, salt, garlic, bouillion cubes and bay leaves. Bring to a boil over medium-high heat, stirring occationally. Reduce heat and boil gently, stirring, for about 1 hour, until meat is tender and sauce thickened. Remove bay leaves. Add browning and seasoning sauce if using.
Prepare weighted-guage pressure canner, jars and lids 30 minutes before beef is done.
Laddle hot beef solids evenly among the jars, then add hot liquid, leaving 1" headspace. Remove air bubbles and adjust headspace, if necessary. Wipe rim of jars with paper towel moistened with vinegar. Center hot lid on jar. Screw down band until fingertip-tight.
Place jars in pressure canner. Adjust water level, lock lid, and bring to a boil. Vent steam for 10 minutes. Place 10 lbs weighted-guage on vent and allow presure to build unitl weight starts to gently rock. Process pints for 75 minutes, quarts for 90 minutes.
Turn off heat. Let pressure return to 0 naturally. Remove weighted-guage from vent and wait another 10 minutes. Remove canner lid (away from you). Remove jars and place onto cloth covered counter. Allow to cool undisturbed for 18-24 hours. Check seal and clean jars. Label before storing.
TO SERVE: Open jar and pour into a saucepan. Stir in 2 tsp cornstarch (in a slury) for each pint. Cook over medium-high heat, stirring, for about 5 minutes. Serve as is, with rice or pasta.
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