Entrees - Beef
Parmesan Steaks
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Servings: |
4 |
8 |
12 |
16 |
20 |
24 |
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Ingredients: |
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|
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Dry bread crumbs |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
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Grated Parmesan cheese |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
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Flour |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
|
Seasoned salt |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
|
Egg |
1 |
2 |
3 |
4 |
5 |
6 |
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Sirloin steak |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
|
Cooking oil |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Onion; chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Flour |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Tomato sauce |
7.5 oz. |
15 oz. |
22.5 oz. |
30 oz. |
37.5 oz. |
45 oz. |
|
Ketchup |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
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Water |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Oregano |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
|
Sweet basil |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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White sugar |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
|
Salt |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
|
Pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1 1/4 t. |
1 1/2 t. |
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Cooking oil |
1 T. |
2 T. |
3 T. |
4 T. |
5 T. |
6 T. |
|
Mozzarella cheese; grated |
1 1/2 C. |
3 C. |
4 1/2 C. |
6 C. |
7 1/2 C. |
9 C. |
Assembly Directions:
Cut each pound of steak into 4 pieces. Stir dry
bread crumbs, grated Parmesan cheese, flour and
seasoned salt together in a shallow dish. Break egg
into another dish. Beat with fork. Dip each steak
piece into beaten egg and then coat with the bread
crumb mixture. Set aside.
Heat first amount of cooking oil in frying pan. Add
onion and sauté until soft. Sprinkle flour over top.
Mix well. Add tomato sauce, ketchup and water. Stir
until boiling and thickened. Stir in oregano, basil,
sugar, salt and pepper. Remove to a bowl and cool.
Heat second amount of cooking oil in same frying pan
on medium-high heat. Brown the crumb-coated steaks
on each side. Arrange steaks in a greased 9x9
shallow casserole. Cover with reserved sauce and
sprinkle with the grated mozzarella cheese.
Freezing and Cooking Directions:
Cover, label and freeze. To serve, thaw and bake
covered at 350 degrees for 30 minutes.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.