Lovers of Greek food will find this recipe for soffrito absolutely delicious. Soffrito is Greek style veal in white wine sauce. Herbs such as rosemary and parsley and succulent round steak strips give this dish its tantalizing flavor. In Greek, soffrito (pronounced so-FREE-toh) is spelled as σοφρίτο.
This is one of the top dishes recommended to visitors to the Greek island of Corfu (Kerkyra) and is served at Monolithi Restaurant, near Acharavis, Corfu. So, it is an authentic Greek entree. Mama's Kitchen is among the fans of the restaurant's recipe.
The meal is typically served with rice or potatoes. Take your pick, based on your personal preference or dietary needs. If you suffer from a health condition such as diabetes, you might want to go with a brown rice to prevent your blood sugar from spiking, as it likely will with starchier white rice or potatoes. You may also ask your dinner guests what their preference is or make both rice and potatoes to give the dinner party two options.
This soffrito recipe is designed to serve six people. If you'd like to make it for more, you'll need to double or triple the ingredients. If you're a new cook or new to making Greek food and not sure you can pull this dish off, you can also call some Greek restaurants in your city to see if they serve soffrito. This will allow you to have an idea of what the dish should taste like before you try making it yourself.
- 3 1/3 pounds of round steak (thinly sliced)
- 4 cloves of garlic (chopped)
- 1 shot glass of vinegar
- 1 shot dry white wine
- 1 bunch of fresh parsley (leaves and tender stems, chopped)
- 1 sprig rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon of olive oil
- Olive oil (for frying)
- 1 cup flour (for dredging)
Gather the ingredients.
In a frying pan large enough to hold the strips of meat lengthwise, add 1/3-inch of oil and bring it to high heat. You'll want to use extra-virgin olive oil for the best results.
Next, you'll put the flour on a large plate and dredge the strips of meat.
Then, brown the meat on both sides. Place the strips in a large pot and set them aside.
In a clean frying pan, add 2 tablespoons of oil and cook it at medium heat. Once that's done, sauté the garlic and the parsley.
When the garlic starts to change color and the parsley wilts, add the pepper, salt, wine and vinegar.
Stir the concoction of herbs and seasonings well and pour over the meat. This gives the dish its tantalizing flavor. Then, add enough water to the pot to just barely cover the meat.
Holding the handles (you might need oven mitts, if it's hot), shake the pot gently to mix ingredients without stirring. Cover and cook over medium-low heat for about an hour and 15 minutes.
At the point where it comes to a boil, add the rosemary and shake the pot gently.
- Garlic can burn very easily. So, take care not to overcook it.