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Beef Parmigiana




Source of Recipe


internet


List of Ingredients




1-1/2 pounds boneless round steak
1/3 cup grated Parmesan cheese
1/3 cup fine dry breadcrumbs
1 egg, lightly beaten
1/3 cup vegetable oil
1 medium onion, chopped
1 clove garlic, minced or put through a garlic press
1 tablespoon butter
1 8-ounce can tomato paste
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried whole marjoram
1/4 teaspoon ground black pepper
2 cups hot water
8 ounces mozzarella cheese, sliced

Recipe




Preheat oven to 350�F.
Trim excess fat from steak, and pound steak to a 1/4-inch thickness. Cut steak into serving pieces.

Mix together the Parmesan cheese and the breadcrumbs and place on a plate or flat surface. Put beaten egg on a rimmed plate. Dip steak pieces in the beaten egg, then dredge in the cheese/crumb mixture.

Heat oil in a large skillet until the oil ripples. Fry steak in hot oil until browned, turning each piece once. Drain on paper towels.

Saut� onion and garlic in butter until tender. Add the tomato paste, salt, sugar, marjoram and pepper, and stir. Gradually add the hot water, stirring constantly. Bring to a boil, and cook 5 minutes.

Place steak pieces in a 9x13-inch baking dish. Top with two-thirds of the tomato sauce. Arrange cheese slices in a single layer to cover meat. Pour the remaining tomato sauce over the cheese. Cover with aluminum foil, and bake for 1 hour. Makes 4 to 6 servings.