Title: THE RECIPE FILE
;)
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Meat
and Poultry:
Beef
Parmigiana
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
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
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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