1½ to
2 lbs.

round steak

750g to 1000g

3 Tbsp.

flour

45mL

¼ tsp.

salt

1mL

pepper

1

egg, beaten

1

1 Tbsp.

water

15mL

½ cup

fine dry bread crumbs

125mL

¼ cup

parmesan cheese, grated

50mL

¼ tsp.

basil

1mL

4 tsp.

oil

20mL

1 can
(14 oz.)

tomato sauce

1 can
(398mL)

1

clove garlic, crushed

2

½ tsp.

oregano

2mL

6

slizes mozzarella cheese

6

1 lb.

pasta (wide noodle works best)

500g

Cut steak into six serving size pieces. Combine flour with salt and pepper and dredge meat in flour. Pound both sides with mallet or edge of saucer. Mix egg with water. Combine bread crumbs with parmesan and basil. Dip each piece of meat into egg and dredge with crumbs. Brown meat lightly in oil and place in greased 9x13-inch baking pan. Combine tomato sauce, garlic and oregano and pour over meat. Cover with foil and bake two hours in a 276º F (140º C) oven or until very tender. Place a slice of cheese on each piece of meat. Sprinkle with oregano, if desired. Bake a few minutes longer until cheese is melted. Cook pasta as directed. Server beef over noodles.

Submitted by:
Cathy Heide
Boissevain, Manitoba