Like eggplant parmigiana, this recipe from Cross Country Cookery uses a tomato sauce and mozzarella cheese. Here, though, a round steak cut into pieces is used instead of eggplant.
Steak Parmigiana
Servings 6 servings
Ingredients
- 1/2 cup all purpose flour
- 1 egg beaten
- 1/2 cup cheddar cheeses shredded
- 1/2 cup salad oil
- 1 1/2 lb round steak cut in 6 pieces
- 1 large onion diced
- 1 6 oz can tomato paste
- 1 clove garlic minced
- 2 cup hot water
- 1 8 oz pkg mozarella cheese grated
- Salt and pepper to taste
Instructions
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Combine flour and cheese and set aside.
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Dip steak into egg and coat with flour mixture.
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Brown in hot oil.
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Place in shallow baking dish.
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Saute onion in oil, stir in tomato paste, garlic, salt and pepper.
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Add water. Simmer 10 min.
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Pour sauce over steak and top with cheese either sliced or grated.
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Bake, covered, at 350 for 1 hour.
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Serve over noodles or rice.
Recipe Notes
from Ida Ramsey, Viola, Tennessee
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