Beef Parmigiana

Mrs. Margaret N. Neely

1 1/2 lb round steak, or veal, 3/8″ thick, pounded thin (about 1/4″); trim off gristle and excess fat. Cut into 6 or 8 pieces.

Dip meat in 1 egg, beaten and roll in mixture of:

  • 1/3 cut grated Parmesan cheese
  • 1/3 cup fine dry bread crumbs

Heat 1/3 cup salad oil or olive oil in large skillet. Brown meat on both sides till golden brown. Lay in shallow, wide baking dish. In same skillet, cook 1 medium minced onion, over low heat till soft.

Stir in:

  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sugar
  • 1/2 tsp powdered Marjoram
  • 1 can tomato paste

Gradually ad in 2 cups hot water, stirring constantly. Boil 5 minutes scraping browned bits from pan. Pour most of Sauce over meat, top with sliced 1/2 lb Mozzarella cheese (or processed cheese) and remaining sauce.

Bake at 350° about 1 hour or till tender.

Serves 4 – 6.


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