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Coriander Dusted Roast Beef Stroganoff with Biltmore Century Red Wine
I think the last time I had Beef Stroganoff was in England over 10 years ago! I worked a lot of banquet catering events, and “Beef Strog” was always the menu item of choice. I’m guessing mainly because it can be hot-held over a long period of time, with the one minor drawback being that the beef always ended up tasting like boiled leather. This Beef Stroganoff however tastes nothing like my English experience…