Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. email@example.com
1 kg boneless veal (top round), cut in 6 slices
150g all purpose flour, for dredging
1 1/2 tablespoons Sofrito mix
1/3 of a cup olive oil, for frying
1/3 of a cup white wine vinegar
1 and 2/3 cups beef broth (warm)
salt and freshly ground pepper if needed in the end
Season the meat with salt and freshly ground pepper and dip the veal slices in the flour, tapping off any excess flour. Heat the oil and butter in a large non stick skillet over medium-high heat. Add the veal (in batches) and sauté, until brown on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
1. Turn down to medium heat and. add the sofrito mix , sauté 1-2 minutes , Pour in the white wine vinegar . Add the veal and the white wine and wait for a couple of minutes to steam up. Add the warm broth .
Turn the heat down to low -medium and simmer until the veal is tender and the sauce thickens, for about 30-40 minutes. About 5 minutes before removing from the heat, stir in the freshly chopped parsley if you like.