Traditional Sofrito (Corfu Style)
A classic Corfiot dish of tender beef slices simmered in garlic, parsley, and vinegar, reflecting the island’s Venetian heritage.
Ingredients
- 1 kg beef or veal thinly sliced
- 1 glass olive oil extra virgin (200 ml)
- 8 cloves garlic finely chopped
- 1 cup fresh parsley finely chopped
- 1 glass vinegar (or vinegar + optional white wine) (200 ml)
- water as needed
- salt
- freshly ground black pepper
- flour for dusting the meat as needed
- cornflour slurry for thickening (optional)
Instructions
- Cut the beef into small pieces and then into fairly thin slices
- Season the beef slices with salt and pepper, and coat lightly with flour.
- Heat olive oil in a wide pan, and fry the meat in batches until golden brown
- Remove half of the meat and set aside. We will create this dish in layers.
- Add half of the garlic and half of the parsley to half of the meat.
- Followed by adding the rest of the meat and the remaining garlic and parsley.
- Deglaze by pouring in the vinegar (and optionally some white wine).
- Simmer over low heat until the meat is tender, adding a bit of water as needed to maintain a light sauce.
- If desired, stir in a cornflour-water mix to slightly thicken the sauce before serving.
Notes
Serving idea: Serve hot, traditionally over mashed potatoes. Garnish with a parsley leaf.
Nutrition
Calories: 550kcal
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