Here’s one of my favorite bottled meat recipes. It is so fast and easy and we love it around here!
Remember the bottled meat? This could be any meat–I especially like deer/venison. Elk is good also–it gets a little softer in the bottle, where the venison holds a little firmer texture. I’ve seen people bottle beef before also–I have to buy beef, so buying it to bottle has never appealed to me when I can get a deer or elk during the hunting season and bottle that instead. I also really like a beef roast and beef steaks, where venison roast or steaks about make my stomach turn. So, long story short, you can bottle whatever meat you want, but for me, it’s an especially nice way to preserve game meat.
So here’s what you need for Bottled Meat Stroganoff recipe:
1 pint bottled meat
1 beef bullion cube
2 cups (16 oz container) sour cream (more or less to taste)
a couple heaping spoonfuls of flour
noodles of your choice–I like the wide or medium egg noodles with this dish
A cup or two of milk to thin the sauce
Step 1: Put some water on to boil for your noodles.
Step 2: Scoop the sour cream in a separate pot and mix the flour into it so it’s all creamy again.
Step 3: Add the whole bottle of meat including the juice and the bullion cube to the sour cream mixture and stir it up. Kind of break up the meat chunks as you stir it. Start the heat on the meat pot. If you like mushrooms, you could add some of those to the sauce also.
Step 4: Whenever your water boils, add your noodles and cook until they’re done.
Step 5: As the meat mixture cooks and thickens, add some milk to make it the consistency you want. Salt and pepper it if you want also–I don’t, but I kind of like things unsalted and unpeppered.
Step 6: (no picture, sorry–I was eating) You can mix the sauce into the cooked noodles, or serve the sauce over the noodles.
Sauce and noodles are generally done about the same time–15 minutes or so.
There you have it. Quick, easy, yummy bottled meat recipe for dinner :)