Classic Greek Sofrito from the Island of Corfu
 
Prep time
Cook time
Total time
 
A traditional main course from the Greek island of Corfu that highlights veal/beef scallopini braised in a delicious wine, vinegar, garlic and parsley sauce.
Author:
Recipe type: Main course
Cuisine: Greek
Serves: 6
Ingredients
  • 2 lbs. top round veal, or beef; boneless and thinly sliced
  • --- sea salt and freshly ground black pepper
  • ¾ cup all purpose flour for dredging
  • 6 TBSP. extra virgin olive oil (plus more, as needed, for sautéing)
  • 6 medium garlic cloves, cut into thin slices
  • ¼ cup white wine vinegar
  • ¼ cup white wine
  • 1½-2 cups beef stock, warmed
  • ½ cup fresh parsley, finely chopped
Instructions
  1. Prepare the meat: use a meat mallet to pound slightly the slices of beef. Season the slices with salt and pepper on both sides and lightly dredge in the flour. Tap off any excess flour and set aside.
  2. Place a large, deep, non-stick skillet over medium-high heat. When it gets hot, add 4 TBSP. of olive oil. Add the slices of meat, a few pieces at a time, and cook on both sides until nicely browned. Do not overcrowd the pan. Be sure to cook the meat in batches so the temperature of the skillet does not get too low. Add the rest of the olive oil and continue cooking the next batch of sliced meat. As the slices cook, transfer the meat to a platter and keep them warm.
  3. Lower the heat to medium and, without cleaning the skillet, add the sliced garlic. Sauté the sliced garlic for just 30 seconds and stir in the vinegar (which will immediately steam up and lose some of its pungency). Keep cooking for another minute or so, scrapping the bottom of the pan with a wooden spoon to incorporate all the bits. Next, add the wine and increase the temperature to deglaze the skillet. Once the alcohol has mostly evaporated, return the sautéed meat to the skillet, give it a minute to warm up and pour the warm stock over it.
  4. Turn the heat down to medium-low and simmer for about 30 minutes (depending on the meat), until the sauce is thickened and the meat is very tender. If it needs to cook a little longer and the liquid is evaporated, add a little warm water and continue simmering for a little longer.
  5. Just before the meat is finished cooking, stir in the fresh parsley, and cook for about 5 minutes more. Taste and adjust the seasoning if needed. There should still be plenty of sauce left in the skillet. Serve warm over mashed potatoes or next to Greek fries.
Notes
The leftovers keep well in the fridge for 3-4 days. You can reheat them gently in a skillet, adding a little warm water if needed.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/classic-greek-sofrito-from-the-island-of-corfu/