"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef Parmigiana Recipe

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This recipe for Beef Parmigiana, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. round steak
1 egg, beaten
1/3 cup Parmesan cheese
1/3 cup bread crumbs
1/2 tsp. marjoram
1 6-oz. can tomato paste
1/2 lb. Mozzarella cheese, sliced
1/3 cup oil
1 medium onion, minced
1/2 tsp. sugar
2 cups hot water
salt and pepper to taste

Directions:
Directions:
Place meat between sheets of wax paper and pound to 1/4 inch thickness. Trim off excess fat. Cut into 6 to 8 pieces. Dip meat in egg, roll in cheese and crumbs. Heat oil in large skillet and brown steak on both sides till golden. Place in shallow, withe baking dish.

In same skillet, cook onion over low heat until soft. Stir in salt, pepper, sugar, marjoram and paste. Gradually add hot water, stirring constantly. Boil 5 minutes, scraping up browned bits from bottom of pan. Pour most of remaining sauce over meat, top with cheese slices and remaining sauce.

Bake at 350 degrees for 1 ;hour or till tender.

 

 

 

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