Post by Chris in NM on Oct 16, 2002 7:32:53 GMT -6
Italian Parmesan Steak
1 (6 oz.) can tomato paste
1 c. sliced onions
1 tsp dried oregano
1 tsp. Italian seasoning
1/2 to 1 c. red wine (I used Merlot)
1 heaping tsp. minced garlic
1 1/2 lb. tenderized round steak (can use cube or minute steaks)
6 oz. cold water
2 tbl. olive oil
1 c. portobello mushrooms, sliced
1/2 c. mozarella cheese
1/2 c. parmesan cheese
Mix all ingredients, except meat and cheese in large sauce pan and heat gently while you are browning the meat in a skillet. Slice meat (round steak) in strips after browning. (I omitted this step) Pour 1/2 sauce in casserole dish, add meat and pour remaining sauce over meat. Sprinkle with cheeses. Bake at 350 degrees for 45 minutes.
1 (6 oz.) can tomato paste
1 c. sliced onions
1 tsp dried oregano
1 tsp. Italian seasoning
1/2 to 1 c. red wine (I used Merlot)
1 heaping tsp. minced garlic
1 1/2 lb. tenderized round steak (can use cube or minute steaks)
6 oz. cold water
2 tbl. olive oil
1 c. portobello mushrooms, sliced
1/2 c. mozarella cheese
1/2 c. parmesan cheese
Mix all ingredients, except meat and cheese in large sauce pan and heat gently while you are browning the meat in a skillet. Slice meat (round steak) in strips after browning. (I omitted this step) Pour 1/2 sauce in casserole dish, add meat and pour remaining sauce over meat. Sprinkle with cheeses. Bake at 350 degrees for 45 minutes.