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Veal sofrito with garlic and wine

Veal sofrito with garlic and wine

Main dishes

Slow-cooked veal with garlic and parsley, followed by a sauce thickened with flour and white wine. A traditional dish from the Greek island of Corfu, best…

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Recipe from Cyborian, Marek Mazurkiewicz, Persino and 1 other contributors, adapted by Recette de cuisine ·

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Sofrito is a slow-cooked dish from the Greek island of Corfu: tender veal cutlets, seasoned with garlic, and then covered in a light, slightly acidic sauce.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr
  • Total1 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodPan-frying
  • Estimated cost$4.43 $0.74 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

6 people
  • $0.44
  • $2.40
  • $0.16
  • $1.41
  • $0.02

Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Brown the meat in a deep frying pan with finely chopped garlic and olive oil.
  2. Once the meat is nicely browned, add the water, salt, and pepper. ≈ 3 min
  3. Let it simmer for about 50 minutes over low heat, until the meat is tender.
  4. Place the meat on a serving dish. ≈ 2 min
  5. In the frying pan, sprinkle the cooking juices with flour and stir until the mixture begins to brown slightly.
  6. Deglaze with white wine (or vinegar), then simmer over low heat until the sauce thickens.
  7. Coat the meat with sauce and sprinkle with chopped parsley. ≈ 2 min

The bill

Veal sofrito with garlic and wine

  • 5 cloves of garlic, finely chopped$0.44
  • 6 tablespoons of chopped parsley$2.40
  • 3 tablespoons of white wine or wine vinegar$0.16
  • 8 tablespoons of olive oil$1.41
  • 3 tablespoons of flour$0.02

Total$4.43

that's $0.74 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 6 veal cutlets, boneless
  • 5 cloves of garlic, finely chopped
  • 6 tablespoons of chopped parsley
  • 3 tablespoons of white wine or wine vinegar
  • 8 tablespoons of olive oil
  • 3 tablespoons of flour
  • 12.5 cl of water (1/2 glass)
  • Salt and pepper, to taste

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