PINK MOSCATO RECIPES

Steps:

• 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.

Steps:

• Set up a double boiler by placing a medium heatproof bowl over a small pot of simmering water. Add cream and chocolate chips and stir until melted. (The mixture will be very thick!) Turn off heat and stir in the moscato and salt. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. Roll balls in pink sanding sugar until fully coated. Refrigerate until ready to serve. Serve with moscato!