{"id":139,"date":"2009-09-30T22:11:47","date_gmt":"2009-10-01T02:11:47","guid":{"rendered":""},"modified":"2011-02-02T00:25:33","modified_gmt":"2011-02-02T05:25:33","slug":"beef-in-wine-sauce","status":"publish","type":"post","link":"https:\/\/pappp.net\/?p=139","title":{"rendered":"Beef in Wine Sauce"},"content":{"rendered":"\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/pappp.net\/wp-content\/fp-content\/images\/sirloinwine_sm.jpg\" alt=\"sirloinwine_sm.jpg\"  title=\"sirloinwine_sm.jpg\"  class=\"center\"  width=\"500\" height=\"375\" \/><br \/>\nBeef in wine sauce, over egg noodles.  This is my current favorite way to convert an iffy bottle of red wine into tasty, tasty food.  About a third of a bottle of shifty wine (here, a $9 cab that wasn&#8217;t actually worth $9 even before it sat re-corked in the fridge for a week) and some sirloin steak, onions and mushrooms,  seasoned with garlic, pepper, salt, and a dash of thyme, and thickened with milk and flour.  This batch had a dollop of sour cream added at the end because it was handy and milkfat makes everything better.  It&#8217;s sort of like a quicker, easier, cheaper <a class=\"externlink\" title=\"Go to http:\/\/en.wikipedia.org\/wiki\/Beef_Bourguignon\"\" href=\"http:\/\/en.wikipedia.org\/wiki\/Beef_Bourguignon\"\">Beef Bourguignon<\/a>.  I should really try using some bits of bacon for the initial cooking fat like you do for modern beef bourguignon, theres always some around and you can&#8217;t go wrong with bacon fat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beef in wine sauce, over egg noodles. This is my current favorite way to convert an iffy bottle of red wine into tasty, tasty food. About a third of a bottle of shifty wine (here, a $9 cab that wasn&#8217;t &hellip; <a href=\"https:\/\/pappp.net\/?p=139\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[],"class_list":["post-139","post","type-post","status-publish","format-standard","hentry","category-foodblogging","category-oldblog"],"_links":{"self":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=139"}],"version-history":[{"count":0,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/139\/revisions"}],"wp:attachment":[{"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}