← Nouns Cooking · Greek

Ingredients

• 1 kg veal topside, cut into 6 slices about 1 cm thick
• 60 g plain flour, for dredging
• 80 ml Olive oil
• 8 cloves Garlic, thinly sliced
• 80 ml white wine vinegar
• 80 ml dry white wine
• 400 ml beef stock, warm
• 30 g Parsley, finely chopped
• 1 pinch Cayenne pepper (optional)
• Salt
• Black pepper

Method

1. Lightly pound the veal slices to an even thickness. Season the flour with salt, pepper and the cayenne, then dredge the slices and shake off the excess.
2. Heat the oil in a large, deep frying pan over medium-high heat and fry the veal in batches for 2 min per side until golden. Lift onto a plate.
3. Lower the heat, add the garlic and stir for 1 minute until fragrant but not brown. Pour in the vinegar and wine (stand back from the sharp steam) and scrape up the brown bits.
4. Return the veal in overlapping layers, add the warm stock and half the parsley, and bring to a gentle simmer.
5. Cover and simmer on low for 40–45 min, turning the slices once, until the meat is fork-tender and the sauce has thickened. Add a splash of water if it gets too thick.
6. Taste, adding a little more vinegar if you like it sharper, and scatter over the rest of the parsley. Serve with mashed potatoes or rice.

Tips

• Beef topside works if you cannot find veal; give it an extra 20 min.
• The flour coating is what thickens the sauce, so do not skip the dredging.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Diane Kochilas