If you have ever visited Corfu then chances are you have tried this wonderful, delicious traditional recipe, Sofrito, an acclaimed dish and very well known not only to locals but to all travelers who have visited this breathtaking island! Sofrito has been a part of the Corfiot cuisine since the Venetian times. Cooking ways vary but the basic ingredient is garlic, wine, and vinegar which gives the meat its piquant flavor. I’m sure my easy to follow instructions will make it simple for you to recreate this delish meal.
- 750 grams beef fillet ( I usually use shoulder and thinly sliced)
- 8 garlic cloves
- 3 – 4 tablespoons parsley
- 200 grams white wine
- less than 1/3 cup of vinegar
- 1 cube beef knorr
- 1 tablespoon oregano
- 1/2 cup of olive oil
- salt & pepper
First, sprinkle your beef with salt and pepper, then dredge in flour, pat it so all the excess flour falls off. When you fry your meat the flour will serve as the basis for your sauce.
Secondly, fry your meat on both sides until you get a golden color. When ready take them out from the pan and place on a plate with paper towels. This way the oil drains on the towels. Use a wooden spoon or spatula and scrape the bottom, if necessary you can add extra flour and oil. Sautee your garlic and parsley.( don’t burn your garlic, it will loose its flavor.)
Once you have sauteed your ingredients add the white wine, you can also use red( but this makes it a heavier dish) Add the vinegar, scrape the flour from the pan and mix all ingredients add 1 cup of water when it starts to boil, add you knorr beef cube( I don’t like to use beef cube in this recipe) but you can, if you like. Add your meat and cook until it’s tender and the sauce thickens. Be careful because the sauce will start sticking at the bottom of the pan. A small tip: add mustard, I omitted this, it’s not traditional with the mustard.
Notes: It’s usually served with rice or mashed potatoes and of course a chilled white wine.
Kale Orexi! Means have a good appetite.