Beef Parmigiana

• 1 1/2 lb. round steak, 3/8 inches thick
• 1 egg, beaten
• 1/3 c. grated Parmesan cheese
• 1/3 c. fine dry bread crumbs
• 1/3 c. wesson oil
• 1 med onion, minced
• 1 - 6 oz. can tomato paste
• 2 c. hot water
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. sugar
• 1/2 tsp. powdered marjoram
• 1/2 lb. mozzarella cheese (or process cheese slices)

1. Place meat between pieces of wax paper larger than the meat and lay on a board; pound meat thin (about 1/4 inch) with a heavy skillet or rolling pin trim off gristle and excess fat.
2. Cut into 5 or 8 pieces.
3. Dip meat in egg; roll in mixture of Parmesan cheese and crumbs.
4. Heat oil in large skillet; brown steak on both sides over medium heat until golden brown.
5. Lay in shallow, wide baking dish.
6. In same skillet cook onion over low heat until soft; stir in salt, pepper, sugar, marjoram and tomato paste, gradually add hot water, stirring constantly. Boil 5 minutes scraping browned bits from pan; pour most of the sauce over meat.
7. Top with slices of mozzarella cheese and remaining sauce.
8. Bake in moderate oven 350u0b0 for about 1 hour or until meat is tender.
9. Makes 4 - 6 servings.

egg, parmesan cheese, bread crumbs, wesson oil, onion, tomato paste, water, salt, pepper, sugar, powdered marjoram, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22070 (may not work)