Method

Dredge each slice of beef in flour and shake off any excess.

In a large non-stick frying pan, heat half of the olive oil over medium to high heat. Working in batches, cook the beef in a single layer for 3–5 minutes per side, until lightly browned.

For each batch, add 1–2 teaspoons of vinegar to the pan. Let it cook for about 1 minute, allowing the sharpness to mellow, then transfer the beef to a platter.

Arrange all the fried slices in a wide, shallow pot in layers, sprinkling parsley after each layer.

Pour the remaining olive oil and heat over medium heat until it begins to sizzle.

Add the garlic and sauté for 1 minute, only until fragrant.

Add enough water to cover the slices. Bring to a boil, then immediately reduce the heat to very low.

Season with salt and pepper. Gently shake the pot, cover and simmer over very low heat for about 1 hour or until the meat is very tender and the liquid has reduced to its characteristic thick, pale sauce.

Just before removing from the heat, sprinkle with the extra parsley and gently shake the pot once more.

Serve the sofrito immediately with fried potatoes or pilaf rice.

Originally published in Greek at gastronomos.gr.