Veal Escalopes in Gravy (Greek Sofrito)

The title of this dish means three different things in three different languages and cuisines. Sofrito in Spanish refers to a well-cooked and fragrant sauce. In Italian, Sofrito means a sauté and it often refers to sauteing a "mire poix". The Greek take on Sofrito is related to the Italian definition as veal or beef escaloples are sautéed in a skillet and served with an accompanying sauce. It’s a dish native to the island of Corfu (Kerkyra), which is located on the Ionian Coast of Greece, facing Italy. The island of Corfu was occupied by Genovese privateers and later the Venetians, after the slow break-up of Byzantium.

1 lb veal or beef escalopes
all-purpose flour, for dredging
1/3 cup extra-virgin olive oil
1 medium onion, sliced
4 large cloves garlic, minced
3 sage leaves, finely chopped
¾ cup dry white wine
2 cups beef or chicken stock
sea salt
black pepper, freshly ground
2 Tbsp. fresh parsley, chopped
lemon juice, freshly squeezed

Assuming that you have already pounded (or bought) your meat into thin escalopes, season both sides with a little salt and pepper and then lightly dredge in flour. Heat the olive oil in a large skillet over medium-high heat. Add the escalopes and brown on both sides. Transfer to a plate and reserve.

Add the sliced onions to the skillet and sauté over medium heat until they become translucent. Now add the garlic and sage and saute for another minute. Now add the white wine and simmer for 2-3 minutes, raise the heat to medium-high while scraping up the brown bits with a wooden spoon.

Now add your escalopes back into the skillet and now add the stock, bring to a boil add some salt and pepper, cover and reduce to a simmer and and cook for about 45 minutes or until the meat has become tender and sauce is a velvety-thick consistency.

Take off the heat and allow to rest for about 10 minutes covered. Add your chopped fresh parsley and plate each escalope with some roasted Greek potatoes and steamed vegetables.

Makes 4 servings.