Parmesan round steak
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Round steak; boneless; 3/4\" |
| 1 | Egg; beaten | |
| ⅓ | cup | Milk |
| ½ | cup | Breadcrumbs; fine, dry |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Ac'cent |
| 3 | tablespoons | Bacon drippings |
| ½ | cup | Water |
| ¼ | teaspoon | Oregano; dried, whole |
| ¼ | cup | Parmesan cheese; grated |
| 6 | smalls | Onions; peeled |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
Directions
Trim excess fat from steak; pound to ½ inch thickness. Cut steak into serving size pieces.
Combine egg and milk; beat well. Combine breadcrumbs, 1 ts. salt, pepper, and Ac'cent. Dip steak in egg mixture, dredge in breadcrumb mixture, and brown in bacon drippings. Place steak in a lightly greased 2 quart baking dish. Add water and sprinkle with oregano and cheese.
Add onions to steak; sprinkle with ¼ teaspoon salt and paprika.
Cover tightly and bake at 325 degrees for 1 hour and 15 minutes or until tender.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.