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Beef, Shiraz and Stains Oh My!

Beef, Shiraz and Stains Oh My!

In life, the unexpected happens (like spilling wine on your favourite button downs) but this week’s Perfect Pairing is no accident at all.

Whether you’re preparing a Friday night dinner party or a comfy Sunday supper, make a night in of it with juicy Beef Cutlets which are sure to please every guest at the table.

What you’ll need:

  • 4 (150g to 200g) beef cutlets
  • 1 egg
  • 1 cup crème
  • 1.5 cups flour
  • 2 teaspoons beef seasoning
  • 2 cups canola oil
  • Salt and pepper to taste

Pour the oil into a cast iron skillet (so rustic) and heat until the oil has reached 175 Degrees Celsius. 

While the oil is heating, combine the egg and crème in one bowl and the flour, seasoning, salt and pepper in a separate bowl.

Dip the beef cutlets into the egg mixture, then coat them in the flour and seasoning, before very carefully dropping them into the hot oil.

Cook the cutlets for 5 minutes before carefully turning them to cook for an additional three minutes.

Once the cutlets are golden and crispy, carefully remove them to a tray lined with paper towel and discard the oil. 

This easy main dish pairs well with mashed potatoes and grilled asparagus, but with such a surefire dish, you can be as creative as you want.

Did we mention that this savory, mouth-watering melts-right-off-the-fork dish is the perfect companion for a bottle of Pepper Jack Shiraz, a bold and zesty wine full of life with a slight bite and bit of tang.

Honestly this wine is too good to waste, but if you do happen to spill a bit, here are three top tips to get those red stains out:

  1. A thick layer of table salt will absorb the stain and help make the washing a bit easier
  2. Hydrogen peroxide and dishwashing soap work well together to bubble away that naughty red mark
  3. Try blotting the area with cold milk, which will help loosen the stain