Meat recipes with white wine. Beef stewed in white wine Meat stewed in white wine

Today we will talk about how pork is prepared in three European countries, where wine is not only a favorite drink, but also a frequently used ingredient in various dishes.

No matter how many frills chefs come up with, fried pork remains one of the most delicious dishes. True, and it is prepared in different ways, adding various spices, herbs and even alcohol. Let's see how they do it in Greece, France and Portugal.

Pork in Greek

Required Ingredients

• pork - 250 g,
• onion - 1 onion,
• olive oil - 20 g,
• small pitted olives - 10 g,
• garlic - 3 cloves,
• dry white wine - 150 g,
• tomato paste - 1 tbsp,
• flour - 1 tbsp,
• thyme, bay leaf, ground black pepper, salt - to taste.

Cooking process

We beat the meat a little, cut into strips, salt, pepper and fry with onions in olive oil. Then we put the crushed garlic, pour some of the wine to cover the meat and put on a high fire so that the liquid evaporates faster. Then we add the rest of the wine, tomato paste, bay leaf and thyme and, under the lid, simmer the dish over low heat until tender. At the end, season the sauce with flour, add olives and let it brew for about 5-7 minutes.

Pork in French

• Chops - 5 pcs
• Olive oil - 100 gr,
• Onion - 1 head,
• Apple cider vinegar - half a cup
• White wine - half a glass,
• Cream (30%) - 200 ml,
• Sage leaves - a few pieces,
• Parsley - to taste.

Cooking process

Sprinkle pork chops with salt and pepper. We heat the oil in a cast-iron saucepan, quickly fry the meat on both sides and put it on a plate. We drain most of the fat from the stewpan (you need about 5 tablespoons), reduce the heat and sauté the onion here for 3-4 minutes (it must be finely chopped). Add vinegar to the onion and, stirring, wait for the liquid to evaporate (about 3-4 seconds). We return the meat to the saucepan, pour half a glass of wine, cream, add finely chopped sage and parsley. Simmer uncovered for about 5-6 minutes. Put the meat from the stewpan on a clean plate. Continue to simmer, stirring constantly, until most of the liquid has evaporated. Serve the cooked pork with sauce, potatoes and parsley.

Pork in Portuguese

• pork - 1 kg,
• White wine- 1 glass,
• olive oil - 1 cup,
• onion - 2 onions,
• ground pepper - 1 tsp,
• cloves (powder) - 1 tsp,
• tomatoes - 4 pcs.,
• apples "Ranet" - 4 pcs.,
• parsnip root - 1 pc.,
• marjoram, cloves, cinnamon, l. leaf, salt - to taste.

Cooking process

We take 1 kg of pork from the back of the carcass, prick it with a fork or knife in many places and pour a glass of white wine into which you first need to add all the spices and leave for an hour. Put finely chopped onions, peeled tomatoes and also peeled apples, as well as parsnip root, on a baking sheet. Then put the whole piece of meat on top and pour it with olive oil. For about 2.5 hours, bake it in the oven over moderate heat, turning over from time to time.

tenderness itself


As is often the case with recipes that have been in the family for years and decades, I found this recipe by accident, right at random. It was at the dawn of my Internet activity, at that time I was still poorly oriented in the culinary space of the network and one day I simply typed “beef stew” in the search engine. I don’t remember what this recipe was on the account, but, as time has shown, I did not lose. And for many years I have been carcassing meat and always with the same success. Moreover, the quality of the meat in this recipe does not matter, even if the cow was slaughtered because she could not stand due to old age, as a result, the meat will turn out tender and juicy
1 kg. clean the pulp from fat and films


Cut into portions


Mix the flour with a couple of teaspoons of salt and CHSMP


We also need mustard (whatever, it doesn’t matter), a lot of garlic cloves, one onion, a glass (250 ml) of dry white wine, sweet peas and a little more salt and water. Neither bay leaf, nor carrots, nor anything else is needed here anymore.

Coat a piece of meat on both sides with mustard

Roll in flour


And fry in a minimum amount of vegetable oil on both sides until a crust forms in a very hot pan and over high heat (this step is missing due to the speed of what is happening). As we fry, we will put the meat in a thick-walled dish, in which we will then languish it. Add onion, pepper, garlic to meat


Pour the wine


And add water so that the liquid is at the level of the meat, add a pinch of salt, right on top


Cover with a lid and put on a very low heat for 2 - 2.5 hours. During this time, we do not mix the meat, we do not carry out any manipulations, from time to time we look at the state of the sauce, if the sauce does not thicken for a long time, just slightly move the lid, if it thickens too quickly, you can add wine or water. I usually add wine


The finished meat comes out fantastically tender.


But the sauce is even tastier than the meat. Onions and garlic practically dissolve (if they are clearly felt and unpleasant for someone, you can take them out or crush them with a fork, but this is rare), the sauce is silky, with a slight sourness from wine and pleasant inclusions of mustard seeds (if you use grainy, of course). Therefore, the sauce always ends before the meat. Garnish with whatever you like. This time I had rice

Rice was not simple, but with quince. In the middle of the cooking process, I simply put quince slices into the pan with rice, did not stir, slightly pressed into the rice. Quince is perfect for meat and sauce

The meat, as I said, is very tender, juicy, easily divided into fibers.

Embodied harmony

I highly recommend this method, believe me, such meat will live with you forever! Bon appetit!
Always yours © Georgian

Beef in wine is a festive dish that will require time and culinary skills. But the result is worth the effort - if all the requirements and subtleties of the recipe are observed, such a dish does not leave anyone indifferent. Do not worry that alcohol is used in its preparation. The wine will evaporate during cooking, giving the meat a piquant taste. Therefore, it can be safely offered to both children and drivers.

For frying, it is better to choose chilled beef meat. If you use defrosted, it must be cut into portions, then beat off and marinated to give softness to the finished dish.

The type of wine affects the taste of the finished dish. Meat cooked in dry wine acquires a characteristic sourness. Such recipes suggest adding a little sugar. Sweet wine will add extra spice. It's worth trying different options. For the first time, it is better to use semi-sweet varieties of wines.

Cooking beef is more difficult than pork or chicken. Often it turns out to be harsh even for experienced housewives. It takes a long time to stew or bake this type of meat. Make sure that there is enough liquid during the extinguishing process. In a slow cooker, beef meat is especially juicy and soft.

Beef stew in red wine with olives

Ingredients:

• 1 kg beef tenderloin;
• 450 ml of red wine;
• 3 onions;
• 2 carrots;
• 100 grams of canned pitted olives;
• a few cloves of garlic;
• salt, seasonings to taste;
• 50 ml oil for frying.

Cooking.

1. Rinse the meat, remove the films and veins. Dry with paper towel.

2. Cut into large pieces, you can beat off.

3. Heat the oil in a deep frying pan, put the pieces of meat. Fry, turning over, until golden brown on all sides.

4. Cut the onion into large cubes, send to the pan.

5. While the onions are fried, prepare the carrots. It needs to be cut into thin slices. But do not rub on a grater, otherwise, when stewing, it will turn into porridge.

6. Once the onion has become transparent, add chopped carrots. Fry everything together for 5-7 minutes.

7. Add wine and simmer over low heat under a tightly closed lid for about an hour.

8. 15 minutes before cooking, add peeled garlic cloves with olives, seasonings and salt.

Stewed beef goes well with vegetables, mashed potatoes or rice.

Beef stew in white wine

Meat cooked in white wine has a slightly different, but no less refined taste.

Products:

• 0.5 kg of beef;
• 2 onions;
• 200 grams of dry white wine;
• 100 grams of tomato paste;
• a teaspoon of sugar;
• 3 teaspoons ground paprika;
• salt pepper;
• 2 tablespoons of refined oil.

Step by step recipe.

1. Heat the oil in a pan, finely chop the onion, then fry until transparent.

2. Cut the meat into strips, send to the onion. Fry until a beautiful crust, stirring so as not to burn.

3. Dilute the tomato paste with warm boiled water, pour it into the meat.

4. Add salt, sugar, pepper, paprika. We mix everything.

5. Fill with wine, cover with a lid. Reduce the fire to a minimum and simmer for about an hour. During cooking, make sure that the liquid does not completely boil away. Add wine or water if necessary.

Baked beef

Meat in wine can be baked in the oven. Cook it in a whole piece, tied with cooking string so it does not lose its shape.

Ingredients:

• 1 kg of meat fillet;
• 2 onions;
• 200 grams of any broth;
• 70 grams of smoked bacon;
• 2 teaspoons of sugar;
• 300 ml dry red wine;
• 50 grams of butter;
• salt, seasonings;
• 2 tablespoons wine vinegar.

Cooking.

1. Rinse a piece of meat, dry it, then rub with spices and salt.

2. Melt the bacon in a skillet. Put the meat and fry it on all sides until a light crust. Then transfer to a baking dish.

3. Fry in the remaining fat - add finely chopped onion, sugar, vinegar, half the broth and wine.

4. Put the meat in a baking dish, pour over the frying on top. Try to spread it evenly over the entire surface.

5. Bake in the oven, heated to 180 degrees, for about two hours. Periodically turn the meat over and pour over the juice released during cooking.

6. While the meat is baking, prepare the sauce. Mix the rest of the broth with wine and bring to a boil. Boil over low heat for 10 minutes, add oil and your favorite spices.

Baked beef is served cut into portions with sauce and any side dish.

Marinades for beef

Beef marinated in wine is great for barbecue.

Recipe #1:

• 100 ml of refined oil;
• 200 ml of wine;
• 2 onions;
• 2 teaspoons of salt;
• 1 teaspoon ground black pepper;
• 1 teaspoon ground coriander;
• herbs to taste.

Recipe #2:

• 5 tablespoons of olive oil;
• 300 ml of wine;
• 3 tablespoons of soy sauce;
• 2 tablespoons of wine sauce;
• 2 heads of onions.

Mix all the ingredients - the marinade is ready. Let small pieces stand for at least an hour, and large chunks should be marinated for 8-9 hours. Then cook in any usual way.

Goulash with beef and prunes

Meat in red wine combined with prunes is a gourmet dish that will brighten up any dinner party.

Products:

• 1 kg beef tenderloin;
• 4 medium tomatoes;
• 200 ml of water or broth;
• 200 ml of red wine;
• a handful of prunes;
• 5 onion heads;
• 2 carrots;
• a bunch of dill;
• salt, pepper, spices;
• 50 ml olive oil.

Step by step recipe.

1. Wash the meat, remove the films, cut into pieces.

2. Heat the olive oil, lay out the meat for frying.

3. Cut the onion into rings, carrots into large cubes. Once the meat is browned well, add the vegetables and simmer for 5 minutes. Add prunes.

4. Scald tomatoes with boiling water and peel, cut, add to the pan.

5. Mix everything, salt and pepper. Pour in the broth and wine, cover with a lid. Reduce the fire to a minimum and simmer the goulash for about an hour.

6. Remove the finished goulash from the heat, add the chopped dill and let it brew for 15 minutes.

Try cooking meat with wine. I'm sure it will become one of your favorite dishes.

Modern cookbooks offer many recipes under the heading Pork in White Wine. However, they are all the same and unoriginal. But there are a number of old recipes on how to cook pork dishes with wine. They offer a variety of side dishes. When preparing pork with white wine, both dry and fortified wine can be used. And the meat can be fried or stewed. Also pork in white wine can be minced, sliced ​​or whole.

1 Ways to cook pork meat with wine

Why is dry white wine added to cooked meat? The function of wine is the same as that of lemon, fruit, wine or table vinegar - to make the meat more tender and juicy.

The simplest recipe for how pork with white wine is cooked is a regular roast. The usual pork or beef roast is prepared as follows: the meat is cut into small pieces, the onion is cut into half rings or fairly large cubes. After frying the meat in vegetable oil until golden brown, it is salted, peppered, onions are added and fried, stirring constantly for a few more minutes.

Pork with white wine differs from the usual frying only in that at the end of cooking a little dry wine is added to the meat and the almost finished product is stewed under the lid.

As a side dish, you can serve potatoes in different versions (fried, boiled, mashed potatoes), as well as spaghetti or cereal cereals as a side dish. Roasting can become gravy to the side dish at the same time.

This meat dish has excellent taste. It is perfect for everyday lunch or dinner. But it is hardly worth serving at the festive table.

2 dishes of pork meat with wine for festive lunches and dinners

Pork marinated in vinegar and Madeira is a festive dish that takes a long time to cook.

To cook pork in wine, choose a whole piece of shoulder or back without bone, weighing about 3 kg. If there is a little fat in the piece, this will only add juiciness to the finished product.

Place the peeled piece in an enameled pan, smearing it with chopped bay leaf (4 pcs.), Thinly sliced ​​onion (1 large onion), sprinkling with black pepper and salt to taste.

Mix one and a half cups of Madeira with the same amount of wine or fruit vinegar, 1 cup of olive oil, add 1 tbsp. l. Sahara. Pour the pork with this marinade and leave in the refrigerator for 3 days. Every day you need to turn the piece so that it is marinated on all sides.

Instead of "Madera" you can use white ports. But this wine will give a unique taste to the meat.

After 3 days, remove the meat from the marinade, place in a thick-walled pan, put in an oven preheated to 200 ° C, pour over the marinade. During cooking, constantly baste the meat with the resulting juice (not the marinade).

When the meat is almost ready (you need to check with a thin wooden stick), remove it from the oven and coat with mustard. Place back in the oven and bake until golden brown.

Dijon mustard containing mustard seeds can be used instead of regular mustard. If you use it, you need to watch so that the grains do not burn. No more juicing the meat.

When the meat is ready, it must be cut into thin slices, placed on a large dish with “scales”.

This meat is served with patterned baked mashed potatoes.

3 Preparation of patterned pork puree

Boil potatoes (1.5 kg) in their skins, peel and rub through a sieve. Add 100 g of butter, rubbing with potatoes. One at a time, rubbing with potatoes, add 3 yolks. When the potatoes have cooled down (this happens while rubbing them through a sieve and mixing with the yolks), add the whites. Salt the puree to taste, mix thoroughly again.

Fill a pastry bag with the resulting puree, squeeze the potato medallions onto a generously oiled baking sheet (you can pre-line it with cooking parchment). Medallions are baked for 5 - 7 minutes.

Then they are laid out around the "scales" of pork.

The remaining marinade is served separately in a gravy boat.

To give the potato medallions a more attractive look, you can add a little beet or carrot juice to separate portions of mashed potatoes. This will make the medallions multicolored.

4 Filet beef breze

This is also a festive option for cooking pork (they do the same with beef, and even more so veal meat). This holiday recipe suggests that beef breze takes less than an hour to make.

For this dish, you need a tenderloin in the amount of 1 kg, 1 onion, 3-4 large cloves of garlic, 1 tbsp. l. chopped greens (parsley and dill), 1 bottle of dry white wine (red can also be used), 5-6 cloves, about 10 grains of allspice, 2 leaves of parsley, 200 g of vegetable oil (preferably olive or corn).

A whole piece of tenderloin is placed in an enamel pan, overlaid with the named spices and filled with a mixture of oil, wine and the juice of one lemon. Having properly dipped the meat into the mixture, the pan with it is placed in the cold for 3-4 hours.

Then the pickled meat is transferred together with the marinade into a thick-walled stewpan and stewed for one and a half to two hours over low heat. The finished meat is cut into thin slices and poured with the juice in which it was stewed.

As a side dish for pork prepared in this way, balls of white cabbage, spinach, stewed carrots are served.

There are still many long-lost options for cooking minced pork meat with dry white or red wine. It is very tasty, but no less beautiful and festive.

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Meat in white wine with garlic will conquer your guests at the festive table. Insanely tasty, juicy and fragrant dish baked in the oven will not leave you indifferent.

Stages of cooking meat with alcohol notes

1. You need to wash the meat and pat it dry with a paper towel or just give it a little time to dry.

2. Prepare the ingredients for the marinade. We take the garlic, peel it and leave 3 cloves, chop the rest. Take parsley, wash and let it dry. Also chop, do not forget to leave a couple of branches for decoration. We take a bowl for a blender and pour it into it: garlic, parsley, vegetable oil, cognac, a mixture of peppers and salt at our discretion. Beat well until smooth.

3. We take dishes in which we will marinate meat. We put the meat in it and pour the marinade - let it brew for 2 to 12 hours in the cold. The meat must be turned over so that it is saturated with spices. Then, take the remaining three cloves of garlic and cut them into slices. Stuff marinated meat in our case, pork.

4. Take a baking sheet and put a marinated piece of meat on it. Put in the oven at 180 degrees for 1-1.15 hours. Mix the remaining marinade with dry white wine and baste constantly during baking.

5. While the meat is baking, you take the tomatoes, wash and cut into small slices. Take a plate in which you will serve to the festive table and spread the tomato slices on it.

When the meat is ready, you take it out of the oven and put it on a dish with tomatoes. Decorate with a sprig of greenery.

Meat in dry white wine with garlic is ready for the feast. You can serve it with a side dish of any vegetables or as an independent tasty, hearty dish.