| 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.
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