Corfu Sofrito

Materials:
1 ½ kilos of veal, thinly sliced
3/4 fl. tea cooking fat
1 tbsp flour
4 cloves of garlic, finely chopped
1 fl. brown vinegar
1 fl. brown white wine
1 cube of meat stock
4 tbsp chopped parsley salt - pepper

Implementation:

Put the meat in a saucepan and saute it over medium heat with a little butter. When the meat starts to brown, sprinkle flour in the saucepan and stir the meat with a wooden spoon so that it doesn't stick. Add the garlic to the saucepan and when it starts to fry, turn off the heat. vinegar and wine Add the cube, the parsley and 1 ½ cups of water and boil the food for about an hour and a quarter When it is ready, serve with some boiled rice</p

Secrets

-Leave the meat on the kitchen counter for 30' to reach room temperature.
-Cut the beef for sofrito into uniform thin slices.
-The sofrito must be set in a layer, so you definitely need a wide plasote pot or a large pan.
-Wipe away any moisture from the meat very well on absorbent kitchen paper.
- The sofrito does not need a lot of flour because it will become heavy. After dabbing the meat in the flour, shake off the excess flour just enough to leave a little on each slice of beef.

- In order for the meat to remain tender and juicy but also soft in the sofrito, pay attention to the frying. You have to fry a few slices at a time in the oil so that the temperature of the oil does not drop. If you put a lot of slices in the pan then the oil temperature will drop and instead of browning the meat will start to boil in its juices resulting in it becoming dry and hard after cooking.

-If you have to make a lot of beef, it's a good idea to change the oil between frying.
-Do not poke the meat in the pan with a fork, you will lose all its precious juices.
-Do not pull the beef away from the pan. Once baked it will peel off on its own without pulling.
-Do not put on a high heat so that the sofrito does not stick to the pot.
-Let the sofrito, after it is cooked, stand covered to become wonderful. The best sofrito I've eaten is the one that was cooked and left in its sauce for a few hours. Like the flavor, this food also wants to stay to absorb flavors and aromas and become wonderful.