Wine and food pairing with recipes of Beef mironton
Find the best food and wine pairings with a recipe of Beef mironton. The ingredients in this recipe are usually butter, pepper, onion, cornstarch, veal stock, gherkin, beef, vinegar.
The best appellations to pair with a recipe of Beef mironton
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
The wines that pair with a recipe of Beef mironton
About Veal
Widely consumed in France and Italy, veal is tender and has a delicate flavour. Veal can be prepared as a roast, blanquette, stir-fry, sauce or cutlet depending on the cut. Veal is an essential ingredient in many traditional dishes, such as blanquette de veau in France and osso buco in Italy. Choose farm-raised meat with a red label or a farm product. Veal meat can be eaten cooked, but raw versions are also available, such as carpaccios. Please take it out of the refrigerator at least 30 minutes before cooking. Veal can be cooked quickly or slowly. Cutlets, tenderloin, prime rib and grenadine are the best choices for grilling or pan-frying.
Similar Recipes and Wine Pairings
- Beef tournedos with boursin
- Boeuf en daube
- Beef miroton
- Beef pot-au-feu
- Beef tongue in hot pickle sauce
- Beef tongue with mushrooms
- Beef with onions chinese style
- Borscht (russia)
- Empanadas de carne (argentina)
- Fast and
- Harira de mamie (moroccan soup)
- Home-made coq au vin
- Lamb confit with new potatoes
- Lamb skewers
- Monkfish armorican style
- Old-fashioned pork roll
- Osso buco
- Pork shoulder with mustard
- Provencal veal tendrons
- Quick beef bourguignon
- Quick beef and cheese yakitori
- Roast monkfish with bacon
- Roast veal in the oven
- Sauté of pork with carrots and potatoes
- Sautéed pork with pineapple
- Seven o'clock leg of lamb
- Stewed beef heart
- Stuffed zucchini
- Tanjia
- Tournedos rossini
- Tripe in the style of caen
- Tête de veau sauce moi
- Veal saltimbocca
- Veal paupiettes with white wine
- Veal shank with mushrooms
- Veal shoulder with cream and tarragon
- Venison stew to be prepared the day before
- Vienna cutlets
- Beef kidney
- Flank steak with shallots in red wine sauce
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