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


Add to Grocery List

  • 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
  • 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 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


  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.
  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.
  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.
  4. Now add in the canned mushrooms, undrained.
  5. As a precaution turn off heat, and add wine to skillet, stir to blend, then turn heat back on.
  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.
  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.
  8. Serve & enjoy.

Printable Recipe Card

About Pink Moscato- Beef Stroganoff

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

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