Sofrito Kerkyras

Ingredients

• 800g veal or beef topside, cut into 8 thin slices
• 60g plain flour
• 1 tsp salt
• 1/2 tsp ground white pepper
• 100ml olive oil
• 8 garlic cloves, finely chopped
• 100ml white wine vinegar
• 150ml dry white wine
• 200ml water or light stock
• 50g flat-leaf parsley, finely chopped

Before you cook

• Beat the veal slices out thinly between two sheets of baking paper.
• Finely chop the garlic and the parsley.
• Season the flour with the salt and white pepper on a wide plate.

Steps

1. Dredge each veal slice in the seasoned flour and shake off the excess.
2. Heat the olive oil in a wide heavy pan over high heat.
3. Fry the slices in batches for 1 minute a side, just until they take colour.
4. Lift them onto a plate.
5. Lower the heat and add the chopped garlic to the pan.
6. Cook the garlic for 30 seconds only, because if it browns the whole sauce turns bitter.
7. Pour in the vinegar and let it bubble hard for 1 minute to burn off its sharpness.
8. Add the wine and let it reduce by half.
9. Return the meat to the pan and pour in the water.
10. Add half the parsley and a little more salt and white pepper.
11. Cover and simmer very gently for 45 minutes, until the meat gives way under a fork.
12. Take the lid off and simmer for 10 minutes more, until the sauce coats the back of a spoon.
13. Stir in the remaining parsley and take the pan off the heat.
14. Serve over mashed potato with the sauce spooned generously over the top.