Pink Moscato- Beef Stroganoff

Rose Mary Mogan


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.

★★★★★ 1 vote
6-8 perhaps more depending on portions
40 Min
45 Min
Stove Top


1 box
pasta (cooked al dente) or rice
2 medium
red onions, sliced & seperated
1 medium
yellow onion, sliced & seperated
6 clove
garlic, minced or chopped fine
mini sweet peppers assorted colors, cut into rings or chopped
1 large
green bell pepper, chopped
4-5 stalk(s)
celery, chopped
8 oz
canned sliced mushrooms, undrained
3 can(s)
cream of mushroom soup
11/2-2 c
pink moscato wine
2 lb
lean roast beef sliced thinly into strips ( i used 2 porterhouse steaks)
3 c
sour cream


11/2 Tbsp
each steak seasoning, garlic powder & onion powder
2 Tbsp
each ground cumin, & paprika
1/2-3/4 c
all purpose flour
4 Tbsp
coconut or canola oil divided

How to Make Pink Moscato- Beef Stroganoff


  • 1This 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.
  • 2Trim 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.
  • 3Add 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.
  • 4Now add in the canned mushrooms, undrained.
  • 5As a precaution turn off heat, and add wine to skillet, stir to blend, then turn heat back on.
  • 6Add 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.
  • 7Add 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.
  • 8Serve & enjoy.

Printable Recipe Card

About Pink Moscato- Beef Stroganoff

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Hungarian