"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Slow Oven Parmesan Beef Recipe

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This recipe for Slow Oven Parmesan Beef, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Bowman
Added: Saturday, May 31, 2008


1 1/2 lbs. round steak
1 egg, beaten
1/3 cup freshly grated Parmesan
1/3 cup dry breadcrumbs
1/3 cup vegetable oil
1 medium onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup sugar
1 can (6oz.) tomato paste
2 cups hot water
1/2 lb. Mozzarella or Monterey Jack, shredded

Flatten meat to 1/2 inch thickness; cut into 6 to 8 pieces. Beat egg with fork. Mix together Parmesan and breadcrumbs. Dip meat first in egg, then crumbs. Brown in skillet with oil; place meat in 9x13 baking dish. Use same oil and skillet to saute onion. Add salt, pepper, sugar, tomato paste and water; boil 5 minutes. Pour half of sauce over meat. Cover with cheese and then remaining sauce. Bake 300 for 1 1/2 hours.




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