Wine and Cheese Shop, Lake Garda, Bardolino, Italy
Photographic Print
Engelbrecht, Lisa...
Buy at AllPosters.com

La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Gigi's Beef Parmigiana

"I am not a glutton. I am an explorer of food."
~ Erma Bombeck

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

La Cucina
Art Print
Gorham, Gregory
Buy at AllPosters.com
 

Gigi’s Beef Parmigiana

1 1/2 pounds round steak, about 1/2 inch thick
1 egg, beaten
1/3 cup grated Parmesan cheese
1/3 cup fine dry breadcrumbs
1/3 cup olive oil
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 teaspoon marjoram
One 6-ounce can tomato paste
2 cups hot beef stock or broth
1/2 pound mozzarella cheese, sliced

Place meat between pieces of wax paper larger than the meat and lay it on
a chopping board. Pound the meat thin (about 1/4 inch) with a heavy skillet, rolling pin, or meat mallet. Trim off any gristle and excess fat; cut meat into
6 or 8 pieces.
Dip the meat in egg, and roll it in a mixture of the Parmesan and bread- crumbs. Heat the oil in a large skillet. Brown the steak on both sides over
medium heat until golden brown. Place the browned meat in a shallow,
wide baking dish.
In the same skillet, cook the onion and garlic over low heat until onion is tender. Stir in the thyme, salt, pepper, sugar, marjoram and tomato paste. Gradually add the hot water, stirring constantly. Boil the mixture 5 minutes, scraping up browned bits from the skillet.
Pour most of the sauce over the meat, then top with cheese slices and the remaining sauce.
Bake at 350 degrees F. about 1 hour. Serves 4.

Featured Archive Recipes:
Baked Eggplant, Zucchini and
Parmigiano Tortino (Union Square Cafe)
Eggplant Parmigiano (Rao's)
Steak Pizzaiola (Rao's)
Veal Scaloppine a la Romana
Zucchini Parmigiana
 

Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index