pink moscato- beef stroganoff

Name: Pink Moscato- Beef Stroganoff
Prep time: 40 min
Cook time: 45 min
Yield: 6
Cuisine: Hungarian
Ingredients: 1 box(es) pasta (cooked al dente) or rice; 2 medium red onions, sliced & seperated; 1 medium yellow onion, sliced & seperated; 6 clove(s) garlic, minced or chopped fine; 6-8 - mini sweet peppers assorted colors, cut into rings or chopped; 1 large green bell pepper, chopped; 4-5 stalk(s) celery, chopped; 8 ounce(s) canned sliced mushrooms, undrained; 3 can(s) cream of mushroom soup; 11/2-2 cup(s) pink moscato wine; 2 pound(s) lean roast beef sliced thinly into strips ( i used 2 porterhouse steaks); 3 cup(s) sour cream; ## SPICE BLEND FOR MEATS; 11/2 tablespoon(s) each steak seasoning, garlic powder & onion powder; 2 tablespoon(s) each ground cumin, & paprika; 1/2-3/4 cup(s) all purpose flour; 4 tablespoon(s) coconut or canola oil divided

(1 RATING)

33 Pinches 12 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on May 5, 2014

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.

Rate

prep time 40 Min

cook time 45 Min

method Stove Top

yield 6-8 perhaps more depending on portions

Ingredients

1 box pasta (cooked al dente) or rice
2 medium red onions, sliced & seperated
1 medium yellow onion, sliced & seperated
6 cloves garlic, minced or chopped fine
6-8 - mini sweet peppers assorted colors, cut into rings or chopped
1 large green bell pepper, chopped
4-5 stalks celery, chopped
8 ounces canned sliced mushrooms, undrained
3 cans cream of mushroom soup
11/2-2 cups pink moscato wine
2 pounds lean roast beef sliced thinly into strips ( i used 2 porterhouse steaks)
3 cups sour cream
SPICE BLEND FOR MEATS
11/2 tablespoons each steak seasoning, garlic powder & onion powder
2 tablespoons each ground cumin, & paprika
1/2-3/4 cup all purpose flour
4 tablespoons coconut or canola oil divided

How To Make pink moscato- beef stroganoff

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

Now add in the canned mushrooms, undrained.
Step 5

As a precaution turn off heat, and add wine to skillet, stir to blend, then turn heat back on.
Step 6

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.
Step 7

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.
Step 8

Serve & enjoy.
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