There are different versions for steak parmegiana, but this is the simpler one, and it is the traditional recipe in my family. I'll post the other version later on.
This is a family recipe and it is absolutely delicious...but it may give you the meat sweats.
Time of preparation: 30 min
4 portions
4 steaks (best if it is rump cover steaks)
4 to 5 slices of bread
1/2 onion, chopped
3-4 cloves of garlic, finelly chopped
2 tbspoons of olive oil
tomato sauce, 1 jarr
basil (about 1 tbspoon)
1 cube of meat stock
oregano, about 1tbspoon
pepper
muzzarela (but chedar works too)
parmesan
Right, heat up the oil, fry the onion and garlic and add the tomato sauce, meat stock, oregano, basil and sauce. Let it cook for 10-15min in low heat. In a oven-proof dish, spread the slices of bread, covering the bottom of the dish. You can rip another slice to cover the corners. The best way is to cover the whole bottom. Sprinkle some oregano on the slices and give it a dash of olive oil.
Meanwhile, season the steaks (but don't put too much salt, since the tomato sauce will go on top of them) and fry them. When ready, put one steak on top of each slice of bread. Put a slice of muzzarela (or chedar) cheese (or more if you like cheese a lot) on top of of the steak. Repeat the process with the other steaks. Cover it all with the tomato sauce, making sure it covers all the bread (the bread has to be wet with the sauce). Sprinkle grated parmesan on top of it all and take it to a gas mark 6 oven for 20 min (until the cheese browns/crispy). Serve it hot.
It goes wonderful with salad and white rice.
0 comments:
Post a Comment