CUBE STEAK PARMESAN
This is a great Italian style way to prepare beef or venison cube steaks. Double the ingredients for a crowd!
Provided by SMR012
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
- Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
- Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 17.1 g, Cholesterol 153.5 mg, Fat 28.8 g, Fiber 1.6 g, Protein 32.5 g, SaturatedFat 10.3 g, Sodium 1249.5 mg, Sugar 6.1 g
SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
- Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
- Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
- Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
BEEF PARMESAN
Make and share this Beef Parmesan recipe from Food.com.
Provided by Miss Diggy
Categories Cheese
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim off fat from steak.
- Cut into 6 pieces and flatten with the bottom of a heavy pan between wax paper.
- Dip meat into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
- Brown in oil and put into a 9x13-inch baking dish.
- In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
- Cook for 5 minutes.
- Pour half of the sauce over meat and put a slice of cheese over each slice of meat and top with remaining sauce.
- Cover and bake at 300 degrees for 2 hours.
BEEF PARMESAN WITH GARLIC PASTA
This is a great, inexpensive alternative to veal parmesan!
Provided by Lorrie
Categories Main Dish Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.
- Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
- Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.
Nutrition Facts : Calories 971.3 calories, Carbohydrate 81.6 g, Cholesterol 154.4 mg, Fat 45.1 g, Fiber 7.3 g, Protein 59.2 g, SaturatedFat 18.5 g, Sodium 1389.1 mg, Sugar 10.8 g
CUBED STEAKS PARMIGIANA
Are you tired of chicken fried steak? This recipe dresses up cubed steaks Italian-style with cheese, tomato sauce, basil and oregano. My husband and I like this main dish with a side of fettuccine Alfredo.-Sarah Befort Hays, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl. , Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side., Arrange steaks in a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until thermometer reads 160°. Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer., Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 478 calories, Fat 27g fat (10g saturated fat), Cholesterol 202mg cholesterol, Sodium 1116mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 42g protein.
BEEF & PARMESAN PASTA
Simple and easy to make beef & pasta dish. I love to throw this together when in a hurry on a busy weekend or getting home late from work.
Provided by LoveToCook
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
- Remove from skillet with slotted spoon; set aside.
- Pour off drippings.
- Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid; bring to a boil.
- Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently.
- Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
- Return beef to skillet.
- Stir in 1/2 cup of the cheese; heat through.
- Sprinkle with remaining 1/4 cup cheese before serving.
Nutrition Facts : Calories 555.6, Fat 32.1, SaturatedFat 13.5, Cholesterol 148.1, Sodium 766.8, Carbohydrate 21.1, Fiber 2.4, Sugar 4.7, Protein 44.5
BEEF PARMESAN
Make and share this Beef Parmesan recipe from Food.com.
Provided by PaulaG
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler for 5 minutes, place patties in a single layer and broil for 5 minutes.
- Turn and top with salt/pepper to taste, chopped tomato, seasoning, mozzarella and Parmesan cheese; broil an additional 3 to 5 minutes or until burgers are cooked through and cheese is melted.
- Serve over pasta and sauce.
Nutrition Facts : Calories 350.2, Fat 10.7, SaturatedFat 5.2, Cholesterol 27.6, Sodium 576.3, Carbohydrate 50.6, Fiber 8.1, Sugar 8.3, Protein 14.3
MEATBALL PARMESAN
Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal. You can form the meatballs up to a day ahead and keep them in the fridge until you're ready to fry. But they are best fried just before baking. Serve this with some kind of crisp green vegetable on the side.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
- In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
- Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
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- Cut cube steak into individual portions and season with kosher salt and pepper. Combine breadcrumbs and flour with parmesan cheese and garlic salt. Dip each piece of cube steak into the italian dressing and then coat in the breadcrumb mixture. Set aside.
- Heat 2 tbsp of olive oil in a large skillet over medium high heat and cook sliced garlic in the oil until very lightly browned, remove just the garlic from pan and set aside. Brown the steaks in batches until golden brown on each side, adding more oil as needed and remove from the heat—steaks do not need to be cooked all the way through. Arrange the steaks in the skillet and pour spaghetti sauce over the top and finish with shredded mozzarella cheese.
- Bake uncovered at 400 degrees for 30-35 minutes or until bubbly and the steaks are cooked through, time will vary depending on thickness of the steaks.
- While steaks are in the oven, cook pasta according to package directions and drain, saving 1 C of the starchy cooking water. Add reserved garlic, butter and parmesan cheese to hot pasta, adding the cooking water as needed to loosen it up. Serve steaks and sauce alongside the pasta.
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