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Wednesday, August 05, 2009

Beef Parmigiana

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Beef Parmigiana

Serves about 4

1 (1.5 lb.) grass-fed top round steak

13 cup grated Parmesan cheese

13 cup dry bread crumbs

1 egg, beaten

13 cup oil

1 medium onion, minced

1 tsp. salt

14 tsp. pepper

12 tsp. sugar

12 tsp. marjoram

1 (6 oz.) can tomato paste

12 lb. mozzarella cheese, sliced

1. Preheat oven to 350 degrees.

2. Place beef between pieces of wax paper on cutting board and pound thin. Trim off excess fat and cut into 6-8 pieces.

3. Mix together Parmesan cheese and bread crumbs.

4. Dip beef in egg, then roll in the Parmesan cheese mixture.

5. Brown beef on both sides in oil in skillet. Arrange in a shallow baking dish.

6. Cook onion in pan drippings in skillet over low heat until soft; stir in salt, pepper, sugar, marjoram and tomato paste. Gradually add 2 cups of hot water, stirring constantly. Cook for 5 minutes, scraping pan.

7. Pour 23 of the sauce over beef. Top with cheese slices, then top with the remaining sauce. Bake for one hour or until beef is tender.

-- Courtesy of Teresa Salatin, Polyface Farm

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