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 decided to cook some steak on our barbecue and chose Rump Steaks with Mustard and Brandy Sauce from Supercook.
The steaks are rubbed all over with crushed garlic and French mustard, then grilled and a brandy, cream and paprika sauce is poured over them. We served the steaks with chunky oven chips, grilled portobello mushrooms and roasted tomatoes.
Like many we enjoy a Malbec with steak. While these are usually Argentinian, we enjoyed a Chilean one – Acaballo Malbec 2011 from the Sunday Times Wine Club.
We tasted mainly red fruits, vanilla sweetness and a smooth, chocolaty creamy finish. 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.
For a quick midweek meal we heated a Pieminister “Shamrock” Steak and Guiness pie. This Bristol-based company produce an award-winning range of quality pies. The Shamrock is beef skirt slow-cooked in stout to produce a richly-flavoured delicious pie. We served ours with carrots and mash.
We chose a lovely Chilean red from the Wine Society to go with this meal – Undurraga Candelabro Reserva Carménère Malbec Carignan 2011.
The tasting notes say it has hints of tobacco and mocha and we agreed. We found the wine creamy, spicy, very fruity with black fruits coming through and smooth with soft tannins. A superb wine that was good with the pie.
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.
A good recipe for a winter’s evening is Cumin Beef Tagine from the Slow Cook Book. The beef was slowly cooked with butternut squash, red peppers and in chicken stock flavoured with cumin, ginger, cinnamon, cayenne and garlic.
We thought a substantial red would go and tried a bottle of Waxed Bat Shiraz, Petit Verdot, Malbec 2008 a full bodied Australian red from the Sunday Times Wine Club.
The wine was smooth and full with flavours of plums, black fruits and cherries. At first we were not sure about this pairing but it grew on us.
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.