Beef Parmigiana

Submitted by Teresa Salatin (Polyface Farm)

1 11/2-lb. Polyface top round steak
1/3 cup grated Parmesan cheese
1/3 cup dry bread crumbs
1 egg, beaten
1/3 cup oil
1 med. onion, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon marjoram
1 6-oz can tomato paste
1/2 lb. mozzarella cheese, sliced

Place beef between pieces if waxed paper on cutting board; pound thin. Trim off excess fat; cut into 6-8 pieces.
Mix Parmesan cheese and bread crumbs.
Dip beef in egg; roll in Parmesan cheese mixture.
Brown beef on both sides in oil in skillet. Arrange in shallow baking dish.
Cook onion in pan drippings in skillet over low heat until soft; stir in salt, pepper, sugar, marjoram and tomato paste. Add 2 cups hot water gradually, stirring constantly.
Cook for 5 minutes, scraping pan.
Pour 2/3 of the sauce over beef.
Top with cheese slices; top with remaining sauce.
Bake at 350 degrees for 1 hour or until tender.

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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