Kid goat steaks in Malbec bring together two emblems of Mendoza: kid goat, especially from Malargüe, and Malbec, the province’s flagship grape.
Loin steaks are seared on the griddle and topped with a sauce of red onion, pine mushrooms, and reduced Malbec.
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Argentine Kid Goat in Malbec
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 3 kid goat loin steaks
- Olive oil
For the sauce
- 30 g butter
- 2 garlic cloves
- 3 red onions
- ½ liter of Malbec wine
- 5 pine mushrooms (saffron milk caps)
- Parsley, to garnish
For the side
- 2 potatoes
- 2 sweet potatoes
Preparation
- Make the sauce, melt the butter in a skillet over moderate heat, add the garlic and the red onion in rings, and cook for about 15 minutes, until translucent. Add the Malbec and mushrooms and reduce by half.
- Cook the steaks, on a griddle or in a skillet with a base of olive oil, cook the kid goat steaks over high heat for 10 minutes per side.
- Make the side, cut the potatoes and sweet potatoes into rustic wedges and fry or roast them.
- Serve, top the steaks with the Malbec sauce, garnish with parsley, and serve with the potatoes and sweet potatoes.
Tips
- Reduce the wine by half to concentrate the sauce.
- Cook the steaks over high heat to sear them well.
- Pine mushrooms give the sauce a very Mendoza flavor.
Traditional variations
- Cocineros Argentinos also makes kid goat ribs with a Malbec reduction.
How to serve
Serve the steaks hot, smothered in Malbec sauce, with rustic potatoes and sweet potatoes.
Recommended pairings
- Malbec wine
- Rustic potatoes
- Roasted sweet potatoes
Did you know?
In southern Mendoza, Malargüe kid goat is celebrated at food gatherings that pair it with the province’s wines.
Frequently Asked Questions
Kid goat loin steaks, seared for 10 minutes per side.
With red onion and garlic softened in butter, Malbec, and pine mushrooms, reduced by half.
With rustic potatoes and sweet potatoes, fried or roasted.
