INGREDIENTS

INSTRUCTIONS

This recipe has been one of my family's best liked meals ever since I got
it from the Good Housekeeping magazine September 1980 issue. It really is
delicious.
Rice and Peas: Prepare 1 cup regular long-grain rice as label directs; when
done, stir in one 10-ounce package frozen peas, thawed, and 1 tablespoon
butter or margarine; heat through.
About11/2 hours before serving:
1.Prepare Rice and Peas; keep warm.
2.On cutting board, with meat mallet or dull edge of French knife, pound
each beef top round steak to 1/8-inch thickness.Cut steaks into about 4" by
2" pieces.
3.In pie plate, beat egg with milk. On waxed paper, combine bread crumbs,
Parmesan cheese, salt and pepper. Dip meat in egg mixture, then coat with
crumb mixture.
4.In 12-inch skillet over medium-high heat, melt 2 tablespoons butter. Cook
garlic and one-third of meat until meat is lightly browned; remove to
platter; keep warm. Repeat with remaining meat, using 1/2 cup butter in
all. In a measuring cup mix the water with the flour.
5.Discard garlic; melt remaining butter in skillet. Add water mixture,
Marsala, parsley and bouillon. Cook, stirring, until thickened; pour over
meat. Serve with the Rice and Peas. Makes 6 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by CHESSY7@aol.com on
Oct 18, 1997

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