I have not read that recipe but for a more conventional recipe safe for canning, you might take a look at KatieC's Beef Burgundy.

At least it's something to compare with.

Carol

Here is a link that might be useful: KatieC Beef Burgundy for Canning

I have made this recipe many times , some with beef (for me ) , some with elk and moose ( for my BIL ). I would never dream of leaving out the apple . This is a huge hit !

It was a pretty good recipe. You need the apple and won't even taste it. Handy to open and eat over rice or pasta.

Thanks so very much Carol, Katy and Linda Lou!

Would like to substitute something for the mushrooms in Katie C's recipe. I prefer to leave them out as I have a slight intolerance although I just love mushrooms and dont want to lose the flavor. Is there anything I could use in their place?
If using the mushrooms, could I use dried instead?

You can omit the mushrooms entirely.

I haven't made that recipe, but I love apple cooked with beef or pork. Don't be afraid to use it. My opinion is that it doesn't add any noticeable sweetness.

Not pertinent to your question, but some finely diced apple is a very nice addition to the stuffing for the turkey.

Just looked up that recipe and it sounds super! I almost always use Granny Smith apples in recipes because they are always available in stores here in Misery and I love the sweet/sour taste. Other favorites?

tracydr writes > ... If using the mushrooms, could I use dried instead?

Drying mushrooms seems to really intensify the flavor. Yeah, I know... duh! I just mean more than expected.

The "browning and seasoning sauce" in the recipe is something new to me & was surprised to see cornstarch.