Pressure Canning Sirloin and Mushroom Gravy 

You will love having this gravy mix on your pantry shelf or in your food storage. In five minutes you can have delicious gravy made from all fresh ingredients to put over mashed potatoes or hot noodles.
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Sirloin Mushroom Gravy
Adapted from Cook it In Cast Iron from America's Test Kitchen
2 lbs sirloin cut into chunks and season with ample salt and pepper
2 tbsp vegetable oil
1 lb sliced mushrooms
1 large onion, sliced thin
2-3 cloves fresh garlic, minced
2-3 tsp tomato paste
1/4 tsp thyme
1 tbsp Worcestershire sauce
1 tbsp chopped fresh parsley
2-3 tsp red wine vinegar
Beef broth heated to a boil
Add oil to very hot cast iron skillet. When oil starts to smoke, add beef chunks and brown on all sides. Remove meat to a separate bowl. Add mushrooms and onions to skillet and sprinkle with salt. Cover skillet and cook until veggies release their moisture. Remove lid and cook until liquid evaporates. Add remaining ingredients except for broth and mix together. Distribute beef chunks evenly among 4 quart or 8 pint canning jars. Divide veggies into equal portions and add one portion per jar. Fill jars with hot broth leaving one inch of head space. De-bubble, wipe rims, place lids and rings. Pressure can quarts for 90 minutes or pints for 75 minutes using the appropriate pressure recommended for your elevation. To serve, pour broth from jar into a sauce pan, add flour to thicken and stir over heat until thick and smooth. Add beef and veggies from jar to the gravy and heat through. Serve over mashed potatoes, rice, or hot cooked noodles.
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