{"id":1496,"date":"2009-12-25T13:52:20","date_gmt":"2009-12-25T18:52:20","guid":{"rendered":"http:\/\/www.terrywessel.com\/EdithRecipeArchive\/wordpress\/?p=1342"},"modified":"2009-12-25T13:52:20","modified_gmt":"2009-12-25T18:52:20","slug":"regal-baked-stroganoff-jean-lem","status":"publish","type":"post","link":"http:\/\/wesselbest.com\/?p=1496","title":{"rendered":"REGAL BAKED STROGANOFF    &#8212;        Jean Lem"},"content":{"rendered":"<p>2 1\/2 pounds top round steak cut in 1\/2-inch thick strips<br \/>\n3\/4 cup vegetable oil<br \/>\n1 tablespoon salt<br \/>\n1\/2 teaspoon pepper<br \/>\n1\/4 cup dry red wine<br \/>\n1 cup small whole onions, peeled, or 1 large white onion, sliced<br \/>\n2 cups fresh mushrooms, sliced<br \/>\n1\/4 cup tomato paste<br \/>\n3 tablespoons flour<br \/>\n1 can condensed sonsomme<br \/>\n1 bay leaf crumbled<br \/>\n1 clove garlic, minced<br \/>\n1\/2 cup low-fat sour cream (optional)<br \/>\nHot butter noodles<br \/>\nBrown meat quickly in vegetable oil, and transfer to a 30 quart casserole.\u00a0 Add salt, pepper and wine.\u00a0 In the remaining drippings, saute onions until just golden brown; add mushrooms and cook 5 minutes.\u00a0 Return meat to pan\u00a0 Mix the tomato paste, flour and consomme;\u00a0 add to onions and mushrooms along with bay leaf and garlic.\u00a0 Mix well;\u00a0 poor over meat.\u00a0 Cover and bake in a 350 degree oven for 1 hour or until meat is fork tender.\u00a0 Remove casserole from oven and slowly stir in sour cream.\u00a0 Serve with hot buttered noodles (If baking stroganoff early in the day, hold the sour cream until you reheat the stroganoff for serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 1\/2 pounds top round steak cut in 1\/2-inch thick strips 3\/4 cup vegetable oil 1 tablespoon salt 1\/2 teaspoon pepper 1\/4 cup dry red wine 1 cup small whole onions, peeled, or 1 large white onion, sliced 2 cups fresh mushrooms, sliced 1\/4 cup tomato paste 3 tablespoons flour 1 can condensed sonsomme 1 [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"class_list":["post-1496","post","type-post","status-publish","format-standard","hentry","category-casseroles"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1496"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1496\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1496"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}