Brown the meat in two batches. Pour into colander set over a pot to drain.
Add 2 Tbsp. oil to pan. Add onion, cook one minute. Add garlic and
mushrooms, cook 3 minutes. Remove vegetables.
Add butter and remaining oil to pan. Whisk in Clearjel and
tomato paste. Whisk in broth. Cook and stir until bubbly. Add meat
and vegetable mixture; heat through. Pack into hot jars, leaving one
inch headspace. Adjust lids. Process in pressure canner at 10 lbs. pressure (adjust for high altitude; I use 11), Pints 75 min., quarts
90 min. Makes 6 – 7 pints.

For serving, for each pint, add 1/2 cup dairy sour cream, heat through.
Serve over hot noodles (or rice or toast or even mashed potatoes).