| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Main dish, Beef | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Round steak; boneless; 3/4" |
| 1 | Egg; beaten | |
| 1/3 | c | Milk |
| 1/2 | c | Breadcrumbs; fine, dry |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | tb | Ac'cent |
| 3 | tb | Bacon drippings |
| 1/2 | c | Water |
| 1/4 | ts | Oregano; dried, whole |
| 1/4 | c | Parmesan cheese; grated |
| 6 | sm | Onions; peeled |
| 1/4 | ts | Salt |
| 1/4 | ts | Paprika |
INSTRUCTIONS
Trim excess fat from steak; pound to 1/2 inch thickness. Cut steak into serving size pieces. Combine egg and milk; beat well. Combine breadcrumbs, 1 ts. salt, pepper, and Ac'cent. Dip steak in egg mixture, dredge in breadcrumb mixture, and brown in bacon drippings. Place steak in a lightly greased 2 quart baking dish. Add water and sprinkle with oregano and cheese. Add onions to steak; sprinkle with 1/4 teaspoon salt and paprika. Cover tightly and bake at 325 degrees for 1 hour and 15 minutes or until tender. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”