Beef Parmigiana

Yes, Texans love Italian food. And we don't pronounce it EYE-talian, either. At least, most of us don't.
  • 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
  1. Preheat oven to 350°F.
  2. Trim excess fat from steak, and pound steak to a 1/4-inch thickness. Cut steak into serving pieces.
  3. 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.
  4. 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.
  5. Sauté 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.
  6. 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.
  7. Makes 4 to 6 servings.

Ready in: 1 Hr 45 Min

Recipe editor Patricia Mitchell

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