{"id":12480,"date":"2017-01-24T19:12:09","date_gmt":"2017-01-24T19:12:09","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12480"},"modified":"2017-01-24T19:12:09","modified_gmt":"2017-01-24T19:12:09","slug":"a-hrefhttpswww-rocksushi-orgrocksushifunkiesearchid317-boeuf-stroganoff","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/a-hrefhttpswww-rocksushi-orgrocksushifunkiesearchid317-boeuf-stroganoff\/","title":{"rendered":"a href=&#8221;https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=317&#8243;>     Boeuf Stroganoff<\/a>"},"content":{"rendered":"<p>a href=&#8221;https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=317&#8243;><br \/>\nBoeuf Stroganoff<br \/>\n317<br \/>\nIngredients<\/p>\n<p>500g ground meat<br \/>\nsalt pepper<br \/>\n2 tablespoons butter<br \/>\n1 onion<br \/>\n1 paprika<br \/>\n1 tablespoon chopped parsley<br \/>\nfew carrots<br \/>\n100g champignons<br \/>\n1 tablespoons paprika powder<br \/>\n1\/2 cup water<br \/>\n1 cup sour cream<br \/>\nFry meat till goldenbrown.Cut onion, paprika, (seeded) few carrots and champignons;Fry them in butter.Add paprika powder, parsley,water, meat, pepper, salt and let simmer till carrot is done.Stir in some sour cream and let food get real warm,no boiling. Bon appetit! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>a href=&#8221;https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=317&#8243;> Boeuf Stroganoff 317 Ingredients 500g ground meat salt pepper 2 tablespoons butter 1 onion 1 paprika 1 tablespoon chopped parsley few carrots 100g<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12480"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12480"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12480\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}