Beef steak with wine in a pan. Meat and wine: perfect combinations

The best supplement red wine is served with meat - this elementary truth is known even to people far from cooking. This beautiful union really has an indestructible magical harmony. However, as with any relationship, leading role play the nuances.

simple truths

The successful compatibility of red wine and meat is explained by the deep chemistry of feelings. The fact is that red wine contains the substance tannin, given off by the skin of grapes. This valuable element

neutralizes the action of fats, which are so rich in red meat, because these two products have mutual sympathy for each other.

To learn how to create winning combinations from specific meat dishes and wines, you need to remember a few simple truths. The simplest rule is to combine dishes and drinks from the same region. So, a steak from selected Argentinean beef requires an addition in the form of dry red Malbec from the same Argentina. But since there may be difficulties with the geographical factor, it is easier to combine meat and wine according to the principle of balanced tastes. You need to select them in such a way that they either “sound in unison”, or, conversely, emphasize the taste differences of each other. For example, for aromatic meat dishes wines with a bright rich bouquet are suitable. And if there is sourness in the meat, it is better to balance it with soft sweet wine.

When creating the perfect pair, it is worth considering not only the taste of the main ingredients, but also the secondary components - spices and sauces. Too complex seasonings can transform the taste familiar products unrecognizable and bring new accents to the fore. In this case, the wine is no longer matched to the dish itself, but to the sauce or seasoning.

Pair each meat

Most often, the choice of wine is dictated by the type of meat from which a particular dish is prepared. steak from marbled beef has a lot of fatty layers, thanks to which the meat comes out with appetizing juice during frying. Argentinean, Chilean, French wines from Bordeaux, as well as Californian Cabernet can harmoniously complement such a dish. To more tender steak Chateaubriand is best suited for wines with a mild and aged taste, such as New Zealand Pinot Noir, Australian Shiraz or Burgundy Chambertin.

Lamb meat is distinguished by tenderness and at the same time an abundance of fatty inclusions. Therefore, he needs to choose a pair of wine that is soft, but not too saturated. Organically with such meat, South African Pinotage and Pinot Noir from the fertile lands of Burgundy will be felt. Full-bodied French Sauvignon or Merlot wines with strong blackcurrant notes pair well with red meat stews and juicy roast lamb.

Pork is included in white meat, so the most different variations with both red and white wine. Smoky grilled pork is in harmony with dense red varieties - Barbaresco, Chianti, wines of the Bordeaux region. But roast pork with vegetables will perfectly complement white wines - Riesling, Viognier or Gruner. Whole roast pork is much more refined and delicate taste. Dry white wines Chardonnay and Riesling emphasize it most brightly. By the way, red wine is quite appropriate for this dish, although it can dominate. In order not to destroy the fragile harmony of tastes, it is best to take a bottle of Pinot Noir or Beaujolais.

Concise meat snacks are also able to create winning tandems with wine. Since these dishes open the meal, it is better to choose unsaturated and light wines for them. Shiraz with appetizing notes of spices corresponds to various smoked meats and sausages. A meat pates Perfectly combined with white semi-dry wines.

Meat with a wild character

Some gourmets gravitate toward more specific game. This meat is characterized by excessive rigidity and dryness, besides it has a characteristic aroma. Most often, game dishes are served in combination with bright berry sauces. To balance such a complex taste, you should choose light wines, and also take into account individual characteristics different varieties meat.

Roasted wild boar goes best with classic Chianti, stewed wild boar with French Fitou and Bandol wines. Harmonious addition to roasted venison will be Pinot Noir, as well as red Burgundy wines. Grilled venison will be good paired with Syrah wine. Dense Spanish varieties from Ribera del Duero, as well as French Cabernet Sauvignon and Merlot can be safely served with roast venison.

Partridge prefers rich, fruity wines, but not too strong. A wild duck recognizes drinks with a pronounced aroma and spicy aftertaste, so Australian Shiraz, Chilean Carmenere and wines from Priorat will appeal to her. If you are going to cook pheasant or black grouse roast, in addition to these dishes, you should choose soft Spanish Navarro or velvety French Pinot Noir. However, in this case, you should carefully consider the spices - excessive piquancy will mercilessly overshadow the subtle flavors.

The art of combining wine and meat does not oblige you to adhere to strict rules, but rather some general recommendations. Skillfully combining them with your own preferences, you can open many unexpected flavors even in the most familiar dishes.

Pork in wine the perfect dish, for a pleasant family dinner, especially if you decide to surprise your soulmate with a new culinary masterpiece. Thanks to our recipe, you can add to your collection of recipes and learn how to cook pork in wine.

Pork in wine can be the perfect dish if you decide to arrange romantic evening and want to make a pleasant impression on your soulmate. Due to the fact that during the cooking process the meat is literally stewed in wine, the pork is very soft and juicy, which has a positive effect on its taste. But it is worth remembering that if you want to achieve the maximum perfect quality dishes, you should use good meat, because it is it that acts as the main ingredient.

by admin Published: February 17, 2014

• Preparation: 5 minutes
• Cooking: 25 minutes
• Total: 30 minutes

A detailed recipe for cooking pork in wine with photos. Learn how to cook a wonderful dinner for your soulmate or the whole family!

Ingredients

• 500 gr.
• 2 tbsp
• 2 tbsp
• 1 st.
• 1 tbsp
• 3 pcs.
• 2 pcs.

Instruction

1. To cook pork in wine, we need the following ingredients: pork itself, garlic, good red wine, olive and sunflower oil, salt, pepper and a little beef broth. The last ingredient is worth talking about in more detail. Nowadays, in stores you can find ready-made concentrated beef broth, which we need, but if you have difficulty finding it, you can use the most ordinary concentrated broth in cubes. In this case, it is enough to dilute a few cubes in boiled water and you get a broth that is also great for cooking pork in wine.
2. Wash the pork meat thoroughly in water and remove the remaining moisture with a paper towels or napkins. We spread the meat in a convenient container, sprinkle with black very abundantly. ground pepper and salt. You can "rub" salt and pepper into pork, by analogy with cooking.
3. We leave the meat alone for a few minutes so that it has time to soak in spices, and at this time we ourselves put the pan on medium fire add a little olive oil and 2 tablespoons butter. As soon as the butter has melted, put the pork in the pan and begin to fry it.
   
   
4. It is important to understand that at this stage of cooking pork in wine, we only give the meat a beautiful golden color, which should be formed due to the oil. Therefore, do not worry about the fact that the meat is not yet ready and fry it for a long time on each side. We got a golden crust, turned the pork over to the other side and again we are waiting for the appearance beautiful crust. In addition, this method of roasting allows you to "seal" the meat, so that in the center it will still be raw, which means it will retain its juice and we will get juicy pork!
   
   
5. Once the pork is covered golden crust on both sides, remove the meat from the pan and add the peeled garlic cloves. You can add a little more oil if you wish. Saute the garlic for about 3-4 minutes.
   
   
6. It's time to add another important ingredient namely red wine.
   
   
7. 1-2 bay leaves can be added to a simmering mixture of two types of oil, garlic and wine to add extra flavor to the sauce. Simmer the garlic for a few more minutes.
   
   
8. It's time to put the browned pork back in the pan! Carefully spread the meat over the entire surface of the pan, you can put the pork directly on the garlic and add the pre-prepared beef broth. We will need about 1 large glass of beef broth. If desired, you can add a little more red wine.
   
   
9. A few minutes before fully prepared pork in wine, add a couple of tablespoons to the dish balsamic vinegar and simmer the meat for another 2-3 minutes.
   
   
10. Pork in wine is ready and the dish can be served on plates, but we suggest you spend a couple more minutes and prepare a wonderful sauce that we will make from the remaining marinade.
    
    
11. To prepare the sauce, just add a little more butter to the pan, salt the sauce to taste and wait until the butter has completely melted. Stir the sauce and carefully pour it over our pork in wine. As a decoration and a kind of side dish, garlic, which we used in the cooking process, can also be put on a plate with meat.
    
    
12. As you can see, there is nothing complicated or unusual in cooking pork in wine, but on the other hand, you get a truly delicious and, moreover, beautiful dish, which will be very appropriate to serve for dinner, having previously cooled a bottle of good red wine. Believe me unforgettable dinner you are guaranteed!
    
    
13. Cook with love

1. In a well-heated pan, lightly toast the black pepper, coriander, fennel, chili and bay leaves. After that, pour the spices into a mortar and lightly crush with a pestle, without trying to turn into a powder.

2. Pour the resulting mixture into a deep bowl. Pour the wine in there olive oil, Worcestershire sauce, put crushed garlic, rosemary, mix everything.

3. Put the meat in this dish and refrigerate. It is recommended to marinate for a day, but half a day is possible.

4. An hour before frying, remove the meat from the refrigerator and dry it on a paper towel.

5. Pour the remaining marinade into a saucepan and simmer for 25 minutes.

6. The meat should be fried on a well-heated grill for about 7 minutes on each side. Then wrap in foil and leave for 10 minutes.

7. Serve with half-cooked marinade sauce.

Recipe simple marinade by Afisha Eda.

Today you will find out what should be the perfect dish for a romantic or gala dinner. Pork in wine, cooked in a pan according to our step by step recipe with photo, perfect for any holiday event. Even a novice cook can cope with the preparation of this dish, you just need to stock up on time and follow our instructions.

There are several ways to cook pork in wine: pre-marinating the meat in wine for several hours or directly adding a drink in the process heat treatment pork. Both methods are quite interesting and the taste is ready meal will vary significantly depending on which recipe you choose. Today we will tell you a recipe for cooking pork marinated in wine and fried in a pan. This method will require more time, since meat can be marinated from several hours to several days, consider this point before you decide to surprise your loved ones.

What is the best wine to marinate pork in?

Before you start cooking pork in wine, you need to choose the right noble drink. Not all wines are suitable for marinating not only pork, but also any other meat. Best Choice dry wines will become, they can be both red and white. Sweet and semi-sweet wine is not used as a marinade, they soften the pork meat rather poorly, and also interrupt the aroma. For pickling, it is not necessary to buy elite, expensive wine varieties, even a young wine is suitable, which will perfectly cope with its task. Also, if you want to cook delicious and juicy pork marinated in wine, you should not use fortified drinks, and if you still decide to add, then do it in very small quantities, otherwise the dish will be spoiled.

How to cook pork in white wine in a pan

cook pork steak wine is quite simple. The decisive factor on which the taste of the dish depends here, in most cases, is the quality of the meat itself. It must certainly be fresh, and in no case "frozen", just then the fried pork will be juicy and soft.

If you want to add exquisite notes to the dish and add variety to the meat menu, you can marinate pork in wine. After several hours spent in the marinade, the pork steak can be fried. But when time permits, pork in wine can stand for a single day.
After such manipulations, the steak acquires a completely different flavor. It is like a completely different meat, in addition, it becomes much more juicy, tasty and soft, even after frying in a pan or grill.

Ingredients

• Pork - 0.7 kg.
• White dry wine- 200 ml.
• Pepper mix
• Coriander (whole)

Cooking pork in white wine in a pan

Step 1.

Cut the pork into pieces no more than a centimeter thick. It is better to remove fragments with fat and a film.

Step 2

It is very convenient to marinate pork in a plastic container with a lid. We spread the first layer of meat on the bottom of the container.

Step 3

Salt, sprinkle with a mixture of peppers, add coriander seeds. Lay out the next layer of pork pieces.

Step 4
Fill in Plastic container White wine. Fluid level should be higher pork pieces. If this does not happen, add clean high-quality water. Close the container with a lid, put in the refrigerator. Pickling time can be from several hours to several days. If you make preparations in advance, then the meat will turn out to be as juicy and tender as possible.

Step 5

We fry the pork marinated in wine in a pan without oil. To do this, use a non-stick frying pan.

The history of the steak, like most dishes of modern European cuisine, began in ancient Rome. There, during the festivities of the Saturnalia, huge grates were set up on the altars in the temples, with coals poured under them. Huge chunks of beef were placed on the grills. The smoke that rose to the sky was considered the food of the gods, and the fried meat was distributed to the people.

In medieval times, steaks were considered the food of the poor - beef was known as "old", cheap meat, while the aristocracy preferred veal. Beef was rehabilitated in England in the 16th century - when they began to fatten gobies there solely for the sake of meat. Over time, this practice spread throughout Europe, and the priority of England was fixed in the very name of the dish, which is a piece of beef fried over an open fire - "beef steak", later reduced to a simple and biting "steak".

Cattle were brought to America at the end of the 15th century by Christopher Columbus, but it took almost 200 years, plus the active colonization of the New World by the British, for that marbled beef steak to appear, which is famous and appreciated by meat-eaters all over the world. Today, the main suppliers of meat for steaks are Argentina and Australia, where elite animal husbandry is highly developed.

We offer you beef steak recipes that you can easily cook at home. In addition, on the site delicious recipes http://vkusnoe.biz/ you can find original recipes cooking meat dishes.

• 1 kg beef steak
• 2 oranges
• 2 garlic cloves
• 1 tsp grated root ginger
• 1 tbsp vegetable oil

Cooking beef steak

Squeeze juice from 1 orange. Finely chop the ginger and garlic. Mix the juice with garlic and ginger. Pour the juice with spices over the meat and leave to marinate for 8 hours. Heat up the grill or grill pan and grease the grate with oil. Grill the steaks for 10 minutes. from each side. Squeeze the juice from the second orange and heat it. We cut the finished steaks into pieces and pour over the juice.

• 1 kg beef steak
• 1 tbsp olive oil
• 1/2 tsp ground black pepper
• 1/2 tsp thyme
• 1 lemon

How to fry beef steak

Mix the oil with seasonings and rub the steaks with the mixture. Heat the pan and fry the steaks for 15 minutes. from each side. At the end of frying, sprinkle the steaks with salt. Cut the lemon into slices and serve with the finished dish.

• 750 gr beef steak
• 250 ml red wine
• 2 tsp garlic salt
• 1 tbsp dried oregano
• ground black pepper

Cooking beef steak in red wine

Cut the steak into large chunks. Separate meat from excess fat and lived. Mix wine, salt, oregano and pepper. We spread the meat in a small non-metallic dish, pour the marinade, cover and put in the refrigerator for several hours or overnight. Fry the steaks on a hot grill for 3-4 minutes. on each side, or until desired doneness, brushing constantly with wine mixture.

• 10 thin beef steak
• 75 ml vegetable oil
• 30 ml vinegar
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1 egg
• breadcrumbs
• pepper

How to cook fried beef steak

In a bowl, mix vinegar, herbs, spices and an egg. Pour the meat with the mixture and marinate for 2 hours. Lubricate the pan with oil. Roll the meat in breadcrumbs and place in the pan. Fry on both sides until golden brown.

Bon appetit!