Monday, April 27, 2015

Beef Parmigiana

Beef Parmigiana: 
1 ½ lb stew beef
1/3 cup parmesan cheese
1/3 cup Italian bread crumbs (I use leftover GF breadmaker bread that I crumble up and add to some Italian seasoning)
1 large egg, beaten
1/3 cup corn oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 (12oz) can tomato paste
1 tsp salt
½ tsp each granulated sugar & ground marjoram
3 cups hot water
8 oz mozzarella cheese, sliced
Cooked penne pasta

Cut beef in bite-size pieces. Combine parmesan & bread crumbs in a shallow bowl and mix well. Dip beef in egg. Coat with parmesan mixture. Preheat the oven to 350 degrees. Heat corn oil in a large skillet over medium-high heat. Cook beef in hot oil until browned on both sides, about 6 minutes. Transfer beef to a 13x9 baking dish. Sauté onion and garlic in skillet until tender, about 4 minutes. Add tomato paste, salt, sugar, marjoram and black pepper to onion mixture and mix well. Stir in hot water gradually. Bring to a boil. Boil, stirring to deglaze skillet, for 5 minutes. Pour ¾ of sauce over beef. Top with mozzarella and the remaining sauce. Bake for 1 hour. Serve with penne pasta, if desired.

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