Russian Canned Stewed Meat (Tushonka Recipe)
This recipe for tushonka is a modern and delicious spin on the canned stewed meat eaten in the Soviet Union during World War II.
– lean pork or beef
– dry bay leaves
– garlic cloves
Using a sharp knife, trim any excess fat off the meat. Cut it into one-inch cubes.
In a Dutch oven, season meat with salt, pepper, bay leaves, and garlic cloves. Pop the lid on and bake at 250°F for 4 hours if using pork and for 6 hours if using beef.
In the last 30 or so minutes of cooking, turn your attention to prepping the jars for canning. To sterilize the jars, wash them thoroughly with soap and hot water.
While the meat is still hot, use an oven mitt or kitchen towel to protect your hands and close all lids really tight. To seal the jars, flip them upside down for several hours.
Store tushonka in the refrigerator for up to three months. Enjoy with toasted bread or added to your favorite pasta or grain dishes!
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