<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F. Grease a 3-quart shallow ceramic baking dish. Heat large, covered saucepot of salted water to boiling on high. Tear bread into large chunks. In food processor with knife blade attached, pulse bread until crumbs form. In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Add onion and celery and cook 3 to 4 minutes or until golden brown, stirring. Add beef, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 to 4 minutes or until beef is browned, stirring to break up meat. With slotted spoon, transfer mixture to large bowl. To same skillet, add garlic, marjoram, and caraway. Cook 15 seconds or until fragrant, then add mushrooms and water. Cook 4 minutes or until tender, stirring frequently. Add wine, heat to boiling, and cook 2 minutes. In small bowl, combine cornstarch and 1 tablespoon broth. Add remaining broth to skillet; heat to boiling. Stir in cornstarch mixture; cook 5 to 6 minutes or until thickened, stirring occasionally. Meanwhile, add pasta to boiling water and cook for half the time label directs. Drain pasta well; transfer to bowl with meat mixture. Stir sour cream, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper into mushroom mixture in skillet; cook 1 minute or until creamy, stirring. Add to bowl with meat mixture and gently stir until well mixed. Transfer to prepared dish and spread evenly. In small bowl, combine crumbs and remain\u00ADing tablespoon oil. Sprinkle evenly over pasta mixture. Bake 18 to 20 minutes or until crumbs are golden. Garnish with parsley to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a33549/beef-portobello-stroganoff-recipe-ghk0111/>