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Wednesday, April 2, 2008

Recipe: Beef Parmigiana

Beef Parmigiana

1 1-1/2 lb round steak, ¾ inches thick

1/3 C grated Parmesan cheese

1/3 C dry bread crumbs

1 egg, beaten

1/3 C oil

1 medium onion, minced

1 t salt

¼ t pepper

½ t sugar

½ t marjoram

1 6-oz. can tomato paste

½ lb mozzarella cheese, sliced

Place beef between pieces of waxed paper on board; pound thin. Trim off gristle and excess fat; cut into 6 to 8 pieces. Mix Parmesan cheese and bread crumbs. Dip beef in egg; roll in Parmesan cheese mixture. Brown beef on both sides in oil in skillet. Arrange in shallow baking dish. Cook onion in pan drippings in skillet over low heat until soft; stir in salt, pepper, sugar, marjoram and tomato paste. Add 2 cups hot water gradually, stirring constantly. Cook for 5 minutes, scraping pan. Pour 2/3 of the sauce over beef. Top with cheese slices; top with remaining sauce. Bake at 350°F for 1 hour or until tender.

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