Sofrito
Sofrito ( Greek Σοφρίτο ), a stew made from veal or beef , is one of the most famous specialties of Corfu cuisine .
For preparation, first selected, lean meat from the hips of veal or beef is cut into slices as thick as a thumb, beaten if necessary, turned in flour and seared vigorously in olive oil . Then deglaze with white wine or a little wine vinegar, add chopped parsley , garlic , bay leaf , salt and pepper, fill up with water so that all ingredients are barely covered, and everything is gently braised until the meat is tender. Common side dishes are rice , baked potatoes, or mashed potatoes .
literature
- Marianthi Milona (author); Werner Stapelfeldt (Ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 124 f.