Beef Parmigiana - cooking recipe

Ingredients

1 1/2 lb. round steak (3/8 inch thick)
1 egg, beaten
1/3 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
1 medium onion, minced
2 c. water (hot)
1/4 tsp. pepper
1/4 c. sugar
1/2 tsp. powdered marjoram
1/2 lb. Mozzarella cheese
1/3 c. oil
1 (6 oz.) can tomato paste
1 tsp. salt

Preparation

Place meat between pieces of waxed paper larger than the meat and lay on a board.
Pound meat thin (1/4 inch) with a heavy mallet.
Trim off gristle and fat; cut into 6 to 8 pieces.
Dip meat in egg, roll in mixture of Parmesan cheese and crumbs.
Heat oil in skillet, brown steaks 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, plus hot water, stirring constantly. Boil 5 minutes, scraping browned bits from pan.
Pour most of sauce over meat, top with slices of Mozzarella cheese and remaining sauce.
Bake, uncovered, at 350\u00b0 for 1 hour or until meat is tender.
Serves 4 to 6.