🥩 Sofrito (Corfu)
Sofrito is a signature dish of Corfu: thin slices of beef are dusted in flour, browned and then braised slowly with plenty of garlic, white vinegar and parsley until tender in a light, tangy sauce. The flavour is sharp and garlicky, and the sauce is thick enough to coat the meat. It is usually served with potatoes, either mashed or fried.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g beef (topside or rump), cut into thin slices
- 30 g flour
- 3 tbsp olive oil
- 6 garlic cloves, finely chopped
- 100 ml white vinegar
- 250 ml water
- 1 bunch parsley, chopped
- 600 g potatoes
- Salt and black pepper
Method
- Season the beef slices and dust them lightly with flour.
- Brown the slices in the oil on both sides, then set aside.
- Add the garlic to the pan for 30 seconds, pour in the vinegar and water and return the beef.
- Cover and simmer gently for about 1 hour, until the meat is tender and the sauce has thickened; stir in most of the parsley at the end.
- Meanwhile boil the potatoes until soft and serve them with the beef, sprinkled with the remaining parsley.
How to make it lighter
- Trim visible fat from the beef before cooking.
- Boil the potatoes rather than frying them.
- Cut the oil to 1 tbsp in a non-stick pan — 1 tbsp oil ≈ 120 kcal.
History
Sofrito reflects the long Venetian rule over Corfu, which left a strong Italian influence on the island's cooking and dish names. Today it is one of the best-known dishes in Corfu's tavernas.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →