Sofrito from Corfu
Sofrito from Corfu


1 kilo beef (rump medallion), cut in thin slices and slightly beaten to 0,5 cm 2 cups Horio Classic olive oil 2 cups white wine 1 cup TOP Balsamic vinegar with thyme honey 1 cup flour 8 garlic cloves, thin sliced 1 ½ cup finely cut parsley 1 teaspoon rosemary Some marjoram Salt, pepper


  1. Leave the meat out of the fridge, for 1-2 hours before cooking.
  2. Use kitchen paper to absorb meat’s wetness.
  3. Put the flour in a small pan, add salt and pepper and mix. Put the meat, one by one, on this mix, until thoroughly covered.
  4. In a wide, short and nonstick pan, put olive oil in strong heat and place the meat slices one by one (maximum 3-4 slices at the same time) until they are fried (3-4 minutes) and produce a thin crust.
  5. Remove to a bowl or pan and follow the same procedure with the rest of the meat (add more olive oil if, while frying, more is needed).
  6. After frying the meat, reduce heat and sauté the garlic cloves for half a minute.
  7. Add the Balsamico and the wine and leave on heat for about half a minute.
  8. Again, put the meat in the pot, spreading them along its surface in piles.
  9. In a spangle, put parsley, rosemary and marjoram, tie them with a cord and put in the pot with the meat.
  10. Let the stew simmer in very low heat (so that it won’t stick on the pan’s bottom) for 1 hour, mixing every 20 minutes, until sauce stiffens and meat is sheared off with a fork.
  11. Before serving, leave the sofrito rest for about 20 minutes. Garnish with finely chopped parsley and ideally accompany with rice, fries or mashed potatoes.

(*If more than 3-4 slices are put in the pan, olive oil heat will drop and slices will release their liquid, which will make them tasteless)