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Steak Sofrido
Pan fried veal filets. |
Ingredients:
| 2 |
Whole |
Bay Leaves |
| 1 |
Cup |
Flour (Sifted) |
| 5 |
Clove |
Garlic (Finely chopped) |
| 1/3 |
Cup |
Grape Vinegar |
| 4 |
Tablespoon |
Mauntano (Italian Parsley) (Fully chopped) |
| 1/2 |
Cup |
Olive Oil |
| 1 |
Pinch |
Pepper (Freshly ground, to taste) |
| 3 |
Tablespoon |
Red Wine |
| 2-3 |
Pinch |
Salt (To taste) |
| 1 1/2 |
lb |
Veal Filets |
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Directions:
- Thinly slice the veal filet.
- Sprinkle with salt and pepper, flour up both sides and pat them with your fingers.
- Shake the excess flour.
- Fry lightly in a shallow pan on both sides with some of the oil.
- Set aside.
- Heat up the remaining oil in another, deeper pan and lightly saute the garlic.
- Place in the filets and add 1/2 cup warm water.
- Cover and simmer for 15 min.
- Uncover, add wine and vinegar, shake the pan well, add a little more black pepper.
- Cover and let it set for 10-12 minutes.
- Served with fresh mashed potatoes and steamed, buttered broccoli.
- Chef's Comments:Serve with a Bottle of Tsantalis Red wine... Kali 'orexi phile
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