Pan-fried Veal from Corfu Kerkyreiko Sofrito
Sofrito is one of the most traditional dishes from Corfu. Its name, from the Italian fritto, for fried, is characteristic of many of the local recipes on Corfu and elsewhere in the Ionian, where the Venetians ruled for centuries and left an indelible stamp on the cuisine. This is a wonderful festive dish, perfect for the holidays or for a Sunday feast.
- ½ cup all-purpose flour
- Freshly ground black pepper to taste
- Dash of cayenne pepper
- 2 pounds 1 kilo boneless veal, preferably top round, cut into 6 slices
- 6 tablespoons extra virgin Greek olive oil
- 4 garlic cloves finely chopped
- ¼ cup white wine vinegar or slightly more to taste
- 1 ½ cups beef broth
- Salt to taste
- ½ cup finely chopped fresh flat-leaf parsley
- Spread the flour over a large plate and season with black pepper and cayenne. Lightly dredge the veal slices, tapping off any excess.
- Heat 4 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the meat and brown slightly on both sides. Transfer to a plate.
- In a separate large, deep skillet or casserole, heat the remaining tablespoons of the olive oil over medium heat. Add the garlic and stir for a minute. Add the veal. Pour in the vinegar, which will steam up and lose some of its pungency. Add the broth and season with salt.
- Simmer the sofrito over low to medium heat until the meat is tender and the sauce thick, 15 to 20 minutes.
- About 5 minutes before removing from the heat, stir in the parsley and add more vinegar if desires for a more pungent flavor.
- Serve the sofrito hot over mashed potatoes.