{"id":262,"date":"2009-09-26T19:28:30","date_gmt":"2009-09-26T22:28:30","guid":{"rendered":"http:\/\/agenciaguia.com.br\/testeblog\/?p=262"},"modified":"2009-09-26T19:28:30","modified_gmt":"2009-09-26T22:28:30","slug":"strogonoff-marcellus","status":"publish","type":"post","link":"https:\/\/amesa.com.br\/index.php\/2009\/09\/26\/strogonoff-marcellus\/","title":{"rendered":"Strogonoff Marcellus"},"content":{"rendered":"<p style=\"text-align: none;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"http:\/\/www.amesa.com.br\/wp-content\/uploads\/2009\/09\/strogonoff-marcellus-11.jpg\" alt=\"strogonoff marcellus\" width=\"468\" height=\"312\" \/><\/p>\n<p style=\"text-align: left;\"><strong><span style=\"font-family: arial; color: #006666; font-size: small;\">Receita de Marcelo Morsbach Dias<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong>Ingredientes<\/strong><\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li>600 g de fil\u00e9 mignon<\/li>\n<li>1 cebola m\u00e9dia<\/li>\n<li>200 g de champignons<\/li>\n<li>50 g de extrato de tomate<\/li>\n<li>1 colher (sopa) de mostarda<\/li>\n<li>2 colheres (sopa) de shoyu<\/li>\n<li>300 ml de vinho tinto seco<\/li>\n<li>1 lata de creme de leite<\/li>\n<li>pimenta-do-reino<\/li>\n<li>\u00f3leo<\/li>\n<li>sal<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong>Modo de Preparar<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\">Em uma panela refogue a cebola (bem picada) at\u00e9 que fique transparente. Acrescente a carne cortada em cubos e temperada com sal e pimenta e deixe dourar. Baixe o fogo e acrescente o extrato de tomate, a mostarda, o shoyu e o vinho. Deixe cozinhar em fogo baixo com a panela semi-tampada at\u00e9 que a carne esteja macia e o molho esteja espesso, se achar necess\u00e1rio acrescente um pouco mais de vinho. Apague o fogo e acrescente os champignons e o creme de leite. Misture bem e verifique o tempero, corrigindo se necess\u00e1rio. Sirva acompanhado de arroz branco ou com batata palha.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 3 a 4 por\u00e7\u00f5es<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receita de Marcelo Morsbach Dias Ingredientes 600 g de fil\u00e9 mignon 1 cebola m\u00e9dia 200 g de champignons 50 g de extrato de tomate 1 colher (sopa) de mostarda 2 colheres (sopa) de shoyu 300 ml de vinho tinto seco 1 lata de creme de leite pimenta-do-reino \u00f3leo sal Modo de Preparar Em uma panela &hellip; <\/p>\n","protected":false},"author":2,"featured_media":2994,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[25,48],"tags":[192,243,264,344,697],"class_list":["post-262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carne-bovina","category-prato-principal","tag-carne","tag-cogumelo","tag-creme-de-leite","tag-file-mignon","tag-vinho","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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