Beef schnitzel stew

Ingredients for 4 servings:

• 8 slice(s) beef, thin, from the leg
• salt and pepper, pepper
• Flour, for turning
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic
• 1 bunch of flat-leaf parsley
• 5 tbsp vinegar (white wine)
• 5 tbsp dry white wine
• 5 tbsp instant meat broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sofrito

Rinse the meat, pat dry. Season with salt and pepper, and coat in flour. Heat the oil and butter in a non-stick pan until foamy, then brown the schnitzels one at a time. Peel the garlic and finely slice. Rinse the parsley, shake dry, and finely chop the leaves. Place two fried schnitzels in a casserole dish and sprinkle with some parsley and garlic. Cover with another 2 schnitzels, parsley, and garlic. Continue until all ingredients are used up. Mix the vinegar, wine, and stock and pour over the schnitzels. Cover and simmer over low heat for about 30 minutes, until the liquid is thickened. Serve with white bread. Tip: For extra flavor, mix small capers with the parsley.