{"id":796,"date":"2018-12-15T13:22:30","date_gmt":"2018-12-15T20:22:30","guid":{"rendered":"http:\/\/olivereats.ca\/?p=796"},"modified":"2018-12-15T13:22:32","modified_gmt":"2018-12-15T20:22:32","slug":"beef-stroganoff","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2018\/12\/15\/beef-stroganoff\/","title":{"rendered":"Beef Stroganoff"},"content":{"rendered":"<p>This is the best beef stroganoff I&#8217;ve ever had.<\/p>\n<p>Also, I don&#8217;t like mushrooms, so I leave them out. Definitely add them if you like them!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>2 striploin steaks. Can also use beef chuck roast<\/li>\n<li>4 ounces butter<\/li>\n<li>1 yellow onion, diced<\/li>\n<li>4 tablespoons flour<\/li>\n<li>1 &#8211; 1 1\/2 cups of condensed beef broth or 1 cube of beef broth dissolved in 1 1\/2 cups of water<\/li>\n<li>1 teaspoon yellow mustard<\/li>\n<li>1\/3 cup sour cream<\/li>\n<li>1\/3 cup white wine<\/li>\n<li>Red wine<\/li>\n<li>Worcester sauce<\/li>\n<li>2-3 garlic cloves<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Remove fat and gristle from steak and cut into strips, about 1\/2 inch thick and 2 inches long. Place into a bowl and add red wine until just covered. Add a few splashes of Worcester sauce, salt, pepper, smashed garlic cloves, and 1\/2 of the chopped onion. Add any other flavours you think will work well here. Let marinate for a couple of hours in the fridge.<\/li>\n<li>In a large skillet over medium heat, melt the butter\u00a0and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.<\/li>\n<li>Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.<\/li>\n<li>Five minutes before serving, stir in the sour cream and white wine. Heat briefly then salt and pepper to taste.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/www.allrecipes.com\/recipe\/25202\/beef-stroganoff-iii\/\">All Recipes<\/a>\u00a0for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the best beef stroganoff I&#8217;ve ever had. Also, I don&#8217;t like mushrooms, so I leave them out. Definitely add them if you like [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14,5,10,9],"tags":[],"class_list":["post-796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-dinner","category-entrees","category-pasta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2018\/12\/wide_50681.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-cQ","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/796"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=796"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/796\/revisions"}],"predecessor-version":[{"id":798,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/796\/revisions\/798"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/797"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}