We tried Filetgulasch mit Saurer Sahne, a German recipe from Supercook. Sirloin steak is coated with seasoning and flour and fried in butter and topped with a mixture of onions, red pepper and paprika. A reduced sauce made from the steak cooking juices, red wine and sour cream is then poured over the steaks. We served the steaks with sauté potatoes, mushrooms and tomatoes.
We paired the steak in sour cream sauce with a bottle of Uco Valley Malbec 2014 from Aldi’s Exquisite Collection.
This full-bodied Argentinian red displayed violet notes on the nose, a vanilla sweetness on the palate and was very fruity with flavours of plums and blackberries. The wine was a good match with the meal.