Carissa Team Tink Staffer

03/03/2013 08:28 PM

Round Steak Parmesan
What you'll need:

2 lbs. of Tink’s Beef round steak

1 c. flour

1 ¼ tsp. salt

2 Tbsp. garlic

2 Tbsp. pepper

1 egg

Splash of water

1 1/2 c. bread crumbs

2 tsp. dried basil

½ c. cooking oil

1-15 1/2 oz. can diced tomatoes

1-8 oz. can tomato sauce

1/2 c. grated Parmesan cheese

1 c. dry red wine (I used Shiraz)

2 tsp. sugar

1 1/2 tsp. dried oregano

1/2 to 1 c. shredded Mozzarella cheese


Makes 6 servings of round steak Parmesan.

Cut round steak in 6 serving-size pieces. Pound steaks on both sides to tenderize and flatten. Marinate meat for at least 30 minutes in 1/2 - 1 c. red wine and a sprinkle of garlic. Then, combine flour, 1 tsp. salt and 1 Tbsp. pepper in a bowl. Dredge meat in the mixture and set aside. Mix egg with splash of water. Combine bread crumbs (I made my own from toasted wheat bread) and basil leaves. Dip each piece of meat in egg mixture and then dredge in bread crumb mixture. Be sure to coat evenly. Brown the steaks in hot cooking oil or shortening in large skillet over medium-high heat. This won't take long, just 1 minute or so per steak. Once browned, place on a plate to hang out. Combine tomatoes, tomato sauce, Parmesan cheese, wine, sugar, oregano and 1 Tbsp. garlic, 1 Tbsp. Pepper and ¼ tsp. salt. Place meat in a 13x9 baking dish and pour sauce over meat. Be sure to cover each piece, this will help keep the meat from drying out. Cover the dish tightly with foil and bake at 325° for 50 minutes to 1 hour or until tender. Sprinkle mozzarella cheese on top of meat and continue baking for about 5 minutes or until cheese melts.

*Note: Round steak is a tougher and leaner cut. So, marinating and tenderizing are important. Be sure not to overcook.

This recipe was adapted from the Guide.

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