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Sofrito Kerkyras

Stewed veal from Corfu

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4 servings:

Ingredients:

750gr veal, for scaloppini

½-cup dry, red wine

2-cloves garlic

½-cup sifted white flour

¼- cup wine vinegar

2-tablespoons olive oil

2-tablespoons chopped flat parsley 

(μαϊντανό)

Preparation method:

Slice veal and pound lightly with rolling pin or kitchen mullet.

Season with salt, pepper, flour both sides and pat them with your fingers to remove access flour. Heat olive oil in frying pan and brown meat both sides lightly and transfer them into a saucepan.

In the same frying pan sauté garlic, chopped parsley and simmer for few minutes.

Add into the saucepan with the meat together with the wine and the vinegar

Dissolve 2- tablespoon flour with half cup of water, vegetable or veal stock and add into the saucepan and cook on medium heat until the meat is tender and the sauce reduced and thick.

Serve with mashed potatoes and steamed broccoli.