From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Put steak between pieces of wax paper; place on a board and pound until thin. Trim all gristle and fat. Cut into serving size pieces (about 8 to 10 3x4-inch pieces). Dip meat in egg and roll in mixture of Parmesan and crumbs. Heat oil in skillet or iron pot. Brown steak on both sides over medium heat. Lay in single layer in 13x9-inch baking pan. In same skillet, cook onions until soft. Stir in seasonings and tomato paste. Add hot water. Cook 5 minutes. Pour most of sauce over meat. Place cheese slices on meat and add remaining sauce. Bake uncovered at 350 degrees for 1 hour. Serve over spaghetti.
SERVES: 6 - 8
- 1 large thin round steak (2 pounds)
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs (seasoned is best)
- 1/2 cup cooking oil
- 1 large onion, chopped
- 1 teaspoon salt
- 1-1/2 teaspoons pepper
- 1-1/2 teaspoons marjoram
- 2 (6-ounce) cans tomato paste
- 4 cups hot water
- 1/2 pound Mozzarella cheese, sliced
TO PREPARE:
Put steak between pieces of wax paper; place on a board and pound until thin. Trim all gristle and fat. Cut into serving size pieces (about 8 to 10 3x4-inch pieces). Dip meat in egg and roll in mixture of Parmesan and crumbs. Heat oil in skillet or iron pot. Brown steak on both sides over medium heat. Lay in single layer in 13x9-inch baking pan. In same skillet, cook onions until soft. Stir in seasonings and tomato paste. Add hot water. Cook 5 minutes. Pour most of sauce over meat. Place cheese slices on meat and add remaining sauce. Bake uncovered at 350 degrees for 1 hour. Serve over spaghetti.
SERVES: 6 - 8
