best beef parmigiana
(3 ratings)
I love any kind of parmigiana dish, veal, chicken, whatever! But I must say this stuff is amazing! For the tomato sauce, I use my own homemade tomato sauce, which I have also posted the recipe for here on JAP. So if you're using the homemade sauce or a commercial spaghetti sauce skip the sauce steps and omit those ingredients. Enjoy!
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(3 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For best beef parmigiana
- FOR THE BEEF
-
1-1 1/2 lbboneless round steak
-
1/2 call purpose flour
-
3eggs beaten
-
2 citalian seasoned bread crumbs
-
1/2 cparmesan cheese topping
-
olive oil for frying
-
12 ozfresh mozzarella cheese sliced
- FOR THE SAUCE
-
1medium onion, chopped
-
1 can(6 oz.) tomato paste
-
1 can(15 oz.) tomato sauce
-
1 tspground marjoram
-
salt to taste
-
pepper to taste
How To Make best beef parmigiana
-
1Preheat oven to 350 degrees.
-
2Pound steak to 1/4 inch thickness; cut into 6 serving size pieces. (if using cube steak, omit this step)
-
3Combine breadcrumbs and parmesan cheese.
-
4Dredge steak in flour, dip steak in egg and coat with breadcrumb mixture.
-
5Brown steak in hot oil in a large skillet. Remove from skillet and place in a 9x13" inch baking dish. Bake at 350 for 20 minutes.
-
6Meanwhile, reserve a small amount of pan drippings and add onion to pan drippings; saute until tender.
-
7Add tomato paste, tomato sauce, marjoram, salt and pepper to pan. Bring to a boil, cook uncovered for 15 minutes, stirring frequently. Set aside.
-
8Top each piece of beef generously with cheese. Return to oven; bake 10 minutes or just until cheese melts.
-
9Spoon sauce over meat and serve with a side of spaghetti with warm sauce. Top with more parmesan cheese, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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