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Categories:
beef tomatoes bread crumbs dry salt Parmesan black pepper eggs basil corn oil oregano onions Mozzarella cheese tomato sauce
Viewed: 44 - Published at: a year agoIngredients
- 1 1/2 pound beef, round steak 1/2 inch thick
- 16 ounces tomatoes, stewed, canned
- 13 cup bread crumbs dry
- 1 x salt to taste
- 13 cup parmesan, parmigiano-reggiano cheese, grated grated
- 1 x black pepper to taste
- 1 each eggs beaten
- 1 teaspoon basil
- 13 cup corn oil
- 1/2 teaspoon oregano
- 1 each onions large, chopped
- 1 1/2 cup mozzarella cheese grated
- 8 ounces tomato sauce
Method
- Trim excess fat from steak; cut into 6 pieces.
- Pound each piece with a heavy mallet to 1/4 inch thickness.
- Combine bread crumbs and parmesan cheese; dip each piece of meat in beaten egg, Heat oil in a large skillet; brown steak well on both sides.
- Remove steak to paper towels to drain.
- Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and oregano to skillet; stir Bring mixture to a boil; lower heat and simmer, uncovered, 30 minutes.
- Spoon 5 tablespoons cooked tomato mixture into the bottom of a 13x9x2 inch baking dish (enough to lightly cover bottom of dish).
- Place steak on top of sauce in a single layer; pour remaining sauce in a single layer; pour remaining sauce over steak.
- Bake in preheated 350F (180C) F oven 1 hour.
- Remove from oven; sprinkle with cheese.
- Bake 15 minutes longer, or until cheese is melted.
