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pink moscato- beef stroganoff

(1)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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)
yield 6 -8 perhaps more depending on portions
prep time 40 Min
cook time 45 Min
method Stove Top

Ingredients For pink moscato- beef stroganoff

  • 1 box
    pasta (cooked al dente) or rice
  • 2 md
    red onions, sliced & seperated
  • 1 md
    yellow onion, sliced & seperated
  • 6 clove
    garlic, minced or chopped fine
  • 6-8
    mini sweet peppers assorted colors, cut into rings or chopped
  • 1 lg
    green bell pepper, chopped
  • 4-5 stalk
    celery, chopped
  • 8 oz
    canned sliced mushrooms, undrained
  • 3 can
    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
  • SPICE BLEND FOR MEATS
  • 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.
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