Recipe for Sofrito – Greek Veal Filets from Corfu
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This traditional recipe is common the island and typically uses veal. It originates on the island of Corfu but is made throughout Greece.
This recipe is popular throughout Greece and features pork that has been roasted on a spit. Other forms of meat can be used in this recipe as well, but pork is very traditional. You may
- 2 pounds boneless veal, cut into six even pieces
- Salt, to taste
- Pepper, to taste
- 1/2 cup all-purpose flour
- 1/3 cup Greek olive oil
- 6 garlic cloves, minced
- 1/3 cup white wine vinegar
- 1/3 cup dry white wine
- 1 1/2 cups beef broth
- 1/2 cup fresh, chopped parsley
Sprinkle salt and pepper on both sides of the veal filet and then dunk both sides of each filet into the flour.
Add the oil to a skillet and heat over medium. Place 1-2 filets in the skillet and cook on each side until the meat is browned. Remove the filets from the skillet and place on a plate. You’ll need to do this in batches. Each side should cook about 3-5 minutes.
After the meat is browned, cover the plate it is being stored on with aluminum foil. Don’t discard the oil from the skillet. Lower the heat to medium low and add the garlic. Cook for about one minute and then add the wine vinegar and white wine. Scrape the bottom of the pan with a wooden spoon and add the beef broth. Raise the heat to medium-high and cook until the sauce comes to a boil. Turn off heat.
Arrange the veal on a serving platter. Pour the sauce over the slices and garnish with parsley.
This post was written by GreekBoston.com