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.
One of our favourite recipes is Bifteck Marchand de Vin, which is beef stew cooked in a red wine sauce. (See here for a wine pairing with this dish.) We found a recipe on the Barbecue Bible website called Hanger Steak Marchand de Vin that we thought we might enjoy.
We barbecued sirloin steak instead of hanger. The Marchand de Vin sauce contains red wine, bacon, shallots, garlic, mushroom, beef stock, parsley, salt and pepper. We served the steak with sauté potatoes and mushrooms.
We opened a bottle of Mauricio Lorca Angel’s Reserve Malbec 2013, a full-bodied Argentinian red from Naked Wines. We detected sweet black fruits on the nose and this sweetness followed through on the palate with blackcurrant flavours and a generally smooth finish, with some acidity. A very good match with the steak.
We pan-fried two rib-eye steaks and poured over them a sauce containing red onion, Stilton, cream cheese, milk and English mustard. We served with sautéed potatoes, mushrooms and asparagus. Very tasty.
We chose a bottle of The Forefather Malbec Shiraz Gran Reserva 2008, a full-bodied Argentinian red from the Sunday Times Wine Club.
We detected vanilla and berries on the nose and tasted blackberry fruits, sweet vanilla and slight tobacco notes on the finish. This rich and mature wine was a very good match with the steak.
We had family round for a meal and cooked Supercook’s Tournedos Chasseur, which is a classic French dish of fillet steaks with ham, mushroom and white wine sauce. We served the steaks with carrots and little roast potatoes.
We tried two wines with the dish. Our guests brought with them a bottle of Banrock Station Premium Merlot, 2012, a medium-bodied Australian red from Tesco. We found this smooth with peppery spiciness and black fruits and we all agreed this was a very good match with the steak.
We opened a bottle of Schroeder Malbec 2009, an Argentinian red from the Sunday Times Wine Club. This was full and smooth with red fruits, vanilla and chocolate orange notes and someone detected aniseed. Not as good a match, but one guest did prefer this wine with the steak.
We decided to try the Masterchef Stroganoff from Food.com. The strips of beef fillet are tossed in sweet paprika, flour and salt and pan-fried. The steak strips are then combined with a sauce containing caramelised mushrooms, shallots, tomato paste, brandy, beef stock, Worcestershire sauce, and crème fraîche. We served the meal with noodles.
I enjoyed this slightly different take on Beef Stroganoff, but Teresa thought the flavours were dominated by the sweet paprika.
We paired the Stroganoff with a bottle of Temporada Malbec 2012, an Argentinian red from the Wine Society. This had peppery spiciness, and was dark, full and rich with black fruits, vanilla sweetness and smooth tannins. We both thought this was a lovely wine and a very good match with the meal.
For a quick meal we had Tesco’s Finest Fresh Beef Cannelloni, to which Teresa added some home-made tomato sauce from Paul Merrett’s Economy Gastronomy recipe.
We looked for a suitable red to match and noted that the Wine Society recommended Faldeos Nevados Bonarda 2010 Mendoza to go with tomato-based pasta. The Cambridge Wine Blogger thought that the 2011 vintage was distinctly Italian in style and demanded to be matched with tomato-based dishes.
Who are we to argue? We found the 2010 vintage of this medium-bodied Argentinian red had black fruits on the nose, with soft plums, a little sweetness, but was not fruit forward, with a savoury, spicy, smooth finish. Easy drinking and we thought it was a good match with the food.
We had some foodie friends stay for the weekend and enjoyed some good food and drink experiences with them.
This evening we started with Breaded Mushrooms with a Yoghurt and Garlic Dip, followed by Beef Stroganoff from Supercook.
We had an already-opened bottle of Blaxland Estate Shiraz 2011, an Australian red from Tesco. The wine’s warm spicy fruitiness coped reasonably well with the contrasting flavours of the mushrooms and dip. Not a brilliant match, but probably better than expected.
We believe Beef Stroganoff to be a challenge to pair with wine and our 25 Sept 2010 post explains why. We started with a bottle of Antano Gran Seleccion Rioja 2009, a medium-bodied Spanish red from Tesco, blended from Garnacha and Tempranillo. We all agreed it was smooth with raspberry and subtle black cherry flavours and that it went quite well with the meal.
Our next wine was Bodega Monte Real Malbec/Shiraz 2011, a medium-bodied Argentinian red also from Tesco. We detected violets on the nose and smooth chocolate and black cherry flavours on the palate. We agreed it was reminiscent of Milka chocolate. It was OK with the Stroganoff, but better drunk on its own.
We are still looking for a stunning match with Beef Stroganoff.
We enjoyed another Supercook favourite tonight – Ragoût de Bœuf aux Pois Chiches. This is a lovely Beef Stew with Chick Peas in a tomato-based sauce. It is not as strongly-flavoured as some beef stews and we looked for a wine that would not overwhelm the meal. We opened a bottle of Alambrado Malbec Tempranillo 2009, a medium-bodied Argentinian red from the Sunday Times Wine Club.
The wine displayed redcurrants, black fruits, smoothness with a spicy edge and was not too intense. It complemented well this savoury but not overly rich stew.
We had some of our family to stay with us over the weekend and we had Beef Stroganoff from Supercook, with a slight modification recommended by our ex-chef brother-in-law to flambé the steak in brandy at the end. Strogonoff is considered by many as a challenge to partner with wine because of the contrasting flavours coming from the steak, mushrooms and sour cream sauce. Some recommend Pinot Noir to go with the earthiness of the mushrooms, others Chardonnay to complement the sour cream sauce and still others Côtes du Rhône or Spanish Garnachas. We started with a Marchesini Pinot Noir 2009 that someone had brought round on a previous visit. This red is from from Veneto in Italy and was not a bad match. It was certainly better than trying to drink the wine on its own! My daughter had brought round a bottle of Rodolfo Sadler Argentinian Malbec 2009 from Sunday Times Wine Club. Again, this was an OK match, but not brilliant. She had also brought a Duca Petraccone Italian Primitivo Salento also from Sunday Times Wine Club. This Puglian red was not a good match either and I have drunk this wine previously and enjoyed it.
I also didn’t think the Stroganoff was particularly good. We have done the recipe many times before but without the flambéd brandy and enjoyed it better. Oh well, can’t win ’em all.