Beef Parmigiana - cooking recipe

Ingredients

1 1/2 lb. round steak, 3/8 inches thick
1 egg, beaten
1/3 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
1/3 c. wesson oil
1 med onion, minced
1 - 6 oz. can tomato paste
2 c. hot water
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. powdered marjoram
1/2 lb. mozzarella cheese (or process cheese slices)

Preparation

Place meat between pieces of wax paper larger than the meat and lay on a board; pound meat thin (about 1/4 inch) with a heavy skillet or rolling pin trim off gristle and excess fat.
Cut into 5 or 8 pieces.
Dip meat in egg; roll in mixture of Parmesan cheese and crumbs.
Heat oil in large skillet; brown steak on both sides over medium heat until golden brown.
Lay in shallow, wide baking dish.
In same skillet cook onion over low heat until soft; stir in salt, pepper, sugar, marjoram and tomato paste, gradually add hot water, stirring constantly. Boil 5 minutes scraping browned bits from pan; pour most of the sauce over meat.
Top with slices of mozzarella cheese and remaining sauce.
Bake in moderate oven 350\u00b0 for about 1 hour or until meat is tender.
Makes 4 - 6 servings.