Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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• Recipe archive

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