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Save $10 on any purchase over $75 at eWineRacks.com - promo code: SW-8937
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Beef and Potato Stir-Fry - Wine Choice 1 lb. boneless beef sirloin steak, cut into thin strips 2 tbsp. oil 2 ¼ cups potatoes, cubed 2 cups peas 2 cups sliced mushrooms 2 cups sliced onions ¼ balsamic vinaigrette dressing 1 large clove of garlic, chopped Cook beef in oil in a large skillet for 2-3 minutes or until brown. Remove from pan and set aside. Boil potatoes. Reduce heat to low and simmer for 15 minutes, covered. Stir in garlic, peas, mushrooms, onion, dressing and meat. Cook, stirring often, on high heat for 5 minutes or until heated through. Makes 4 servings.
This one was an easy choice for me, but perhaps not the best one. When I see steak, I always think of cabernet sauvignon. I saw Karen's recipe just before we stopped in a wine store, so naturally I had an eye out to see what they had available.
Naturally enough, I found one I wanted: the Joel Gott 2003 Cabernet Sauvignon at a very attractive price. The sales blurb caught my eye, the wine salesman told me it was excellent, I recalled the name from some favorable mentions, and suddenly the bottle was mine.
After I got home, I did some checking. Joel Gott truly does have a good reputation, and the price was good at $12.99. The problem, naturally enough, is that the 2003 was only released in March. My guess was the wine could do with some aging before we drank it. But in my searches I saw that Wilfred Wong, a well-known wine writer, described it as "ready to drink". Fortified with that, I decided to make it my choice for this meal.
There are other choices for this meal. Cabernet Sauvignon, Merlot, and Pinot Noir could all be considered here, and the choice between them will be more the result of personal taste than anything else. You might pick one to suit your guests -- or find it the perfect occasion to use the wine they brought with them. A wide variety of red wines will go with this meal.
If I had not made up my mind so quickly on the Cabernet Sauvignon, I might easily have decided this was a good meal for one or another of the red wines we have picked up from small wineries. I have a Marechal Foch and a Chambourcin that I could picture with this meal, both from wineries along the Delaware River, and a Chambourcin from West Virginia that I think might go very well. Those are wines you will be unlikely to find in a store, made from grape varieties that are rarely heard from or used in blending.
In passing, I probably will not eat this meal exactly as described. Karen loves peas, and I am allergic to them. So she will often make meals like this without adding the peas until the end, taking my portion out before adding them in to complete the meal. As a result, I will have this with a side dish, probably carrots or broccoli.
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Last modified: August 07, 2007 |
