Pink Moscato- Beef Stroganoff
By
Rose Mary Mogan
@cookinginillinois
1
I started this recipe with 2 Porterhouse Steaks, that had been in the freezer for quite some time, after trimming away the fat, & removing the bones, I doubted if I had enough to make a meal. Not knowing what to do, I seasoned the beef with spices that I knew would elevate the flavor.
Then I chopped up a bunch of veggies that I had on hand, & I had a half bottle of Pink Moscato Wine, & about 3 cups of sour cream, so when I was done it looked like Beef Stroganoff, & the wine really elevated the flavors. I had enough for dinner for 2 days, served over pasta one day & over Rice the next day.
Then I chopped up a bunch of veggies that I had on hand, & I had a half bottle of Pink Moscato Wine, & about 3 cups of sour cream, so when I was done it looked like Beef Stroganoff, & the wine really elevated the flavors. I had enough for dinner for 2 days, served over pasta one day & over Rice the next day.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6-8 perhaps more depending on portions
Prep:
40 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
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1 boxpasta (cooked al dente) or rice
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2 mediumred onions, sliced & seperated
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1 mediumyellow onion, sliced & seperated
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6 clovegarlic, minced or chopped fine
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6-8mini sweet peppers assorted colors, cut into rings or chopped
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1 largegreen bell pepper, chopped
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4-5 stalk(s)celery, chopped
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8 ozcanned sliced mushrooms, undrained
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3 can(s)cream of mushroom soup
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11/2-2 cpink moscato wine
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2 lblean roast beef sliced thinly into strips ( i used 2 porterhouse steaks)
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3 csour cream
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SPICE BLEND FOR MEATS
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11/2 Tbspeach steak seasoning, garlic powder & onion powder
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2 Tbspeach ground cumin, & paprika
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1/2-3/4 call purpose flour
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4 Tbspcoconut or canola oil divided
How to Make Pink Moscato- Beef Stroganoff
- This recipe surprised even me, as I had no idea what I was making for dinner. I just started to create. The fresh garlic and ground cumin, really added a lot of flavor to the meat. I will not mention how many plates my husband had, but when I was done the sauce ingredients was enough to fill a 16 inch skillet. These are the onions I used.
- Trim meat of excess fat, and cut into strips, then, combine the spices in a small bowl and sprinkle liberally over meat and toss to coat, then dredge meat in flour, being sure to toss and coat all sides. Then heat 2 tablespoons of oil in skillet add meat and cook till browned, then remove to a separate pan.
- Add additional 2 tablespoons of oil to skillet, and heat over medium high heat, then toss in the onions and remaining veggies, cook until al dente.
- Now add in the canned mushrooms, undrained.
- As a precaution turn off heat, and add wine to skillet, stir to blend, then turn heat back on.
- Add browned beef strips back into skillet, and also the 3 cans of soup, stir to blend, allow to cook over low heat at least 20 minutes or so. Then stir in the sour cream, but do not allow to boil. I like to turn heat completely off then add the sour cream and stir till blended together.
- Add pasta or rice to a large serving platter and then top with the stroganoff mixture, serve while still hot and enjoy. Top with chopped chive, green onions, or chopped peppers if desired.
- Serve & enjoy.
