Beef Stroganoff: To Brown or Not to Brown Before Pressure Canning?

Hi all,
I'm prepping a batch of beef stroganoff for pressure canning and noticed that most tested recipes skip browning the meat beforehand.

I'm wondering if anyone here has tried both methods—browning vs. not browning—and can speak to whether it actually makes a noticeable difference in flavor or texture after canning.

Does the extra step pay off, or does it get lost in the final product anyway? I’d love to hear your experiences or any side-by-side comparisons you’ve done.

Thanks in advance!