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.
- 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
Combine flour and cheese and set aside.
Dip steak into egg and coat with flour mixture.
Brown in hot oil.
Place in shallow baking dish.
Saute onion in oil, stir in tomato paste, garlic, salt and pepper.
Add water. Simmer 10 min.
Pour sauce over steak and top with cheese either sliced or grated.
Bake, covered, at 350 for 1 hour.
Serve over noodles or rice.
from Ida Ramsey, Viola, Tennessee