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Steak Parmigiana and Smashed Potatoes




Source of Recipe


M\r. Food


List of Ingredients




Steak Parmigiana and Smashed Potatoes


1/2 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 tablespoon water
1/8 teaspoon black pepper
4 cubed sirloin steaks (about 1 pound)
1/4 cup vegetable oil
1 cup pizza or spaghetti sauce
1/2 cup shredded mozzarella cheese

Smashed Potatoes
\
4 pounds red potatoes, scrubbed and quartered
1/2 cup (1 stick) butter
1 cup sour cream
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 teaspoons salt
1 teaspoon black pepper

Recipe





Preheat oven to 325°F. Coat a 9" x 13" baking dish with nonstick cooking spray.

In a shallow dish, combine bread crumbs and Parmesan cheese; mix well. In another shallow dish, combine egg, water, and pepper; mix well. Dip steaks in egg mixture then in bread crumb mixture, coating completely.

In a large skillet, heat oil over medium heat. Add steaks and cook 3 minutes per side. Arrange steaks in baking dish. Top with sauce and bake 15 minutes.

Sprinkle steaks with mozzarella cheese and bake 3 to 5 more minutes, or until the cheese is melted and light golden. Serve immediately.


NOTE: Sprinkle with additional Parmesan cheese, if desired.

Smashed Potatoes

Place potatoes in a soup pot and add enough water to cover. Bring to a boil over high heat then reduce heat to medium and cook 15 to 20 minutes, or until potatoes are fork-tender; drain and place in a large bowl.

Add remaining ingredients and "smash" potatoes with a potato masher to the desired consistency, leaving some chunks. Serve immediately, or place in a casserole dish and keep warm in a 250°F. oven for up to an hour before serving.