{"id":22574,"date":"2014-10-31T00:30:10","date_gmt":"2014-10-31T04:30:10","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=22574"},"modified":"2014-10-30T23:58:42","modified_gmt":"2014-10-31T03:58:42","slug":"beef-stroganoff","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/10\/31\/beef-stroganoff\/","title":{"rendered":"Beef Stroganoff"},"content":{"rendered":"

\"Beef<\/a>This recipe is one of my favorites in the “Comfort Food” category. \u00a0Beef Stroganoff<\/strong> is easy and filling, especially if you serve it over rice or noodles. \u00a0We just eat it straight from the bowl, paired with a salad or roasted vegetables.<\/p>\n

Now before you think I’m crazy for using so much wine in a stew, remember that all the alcohol cooks off. You will not get tipsy from your entree, I promise! \u00a0Make sure you use a wine that you will want to drink, because this recipe leaves you enough for a glass or two with dinner. \u00a0You can use red – like cabernet sauvignon, merlot, or pinot noir – or white – like pinot grigio or chardonnay. \u00a0Don’t use anything sweet, though. \u00a0Nice and dry is the secret. \u00a0And if you are really, really opposed to wine…you can use beef broth instead.<\/p>\n

This recipe also calls for dried mushrooms. \u00a0I get big bags of dried, sliced shiitake mushrooms at the Korean supermarket. \u00a0Any Asian grocery store should carry dried mushrooms for cheap. \u00a0If you can’t find them, you can use fresh button or cremini mushrooms. \u00a0The difference will be the cooking time – you’ll need to saut\u00e9 them for longer so that you can cook most of the water out of them. \u00a0Just experiment until it looks right – it’s not rocket science.<\/p>\n

Ready for a fall stew that will warm your belly and delight your tastebuds? \u00a0Let’s go!<\/p>\n

Beef Stroganoff<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n