Cubed Steak Parmigiana

   We have been out of beef for a little while and have just been picking some up at the grocery store every now and then until we can get a [part] of beef butchered for the freezer. We bought cubed steak the other night with cubed steak and gravy on the menu, but then I found this recipe and pretty quickly changed my mind. While I love cubed steak and gravy this seemed like a more exciting option and besides trying new recipes is kinda my thing....Turned out it was a smart decision. So delicious!

Cubed Steak Parmigiana

4 beef cubed steaks

3 tbsp olive oil

6 tbsp flour 

1 tsp salt

 1/2 tsp pepper

2 eggs

3 tbsp water

1 sleeve saltine crackers, crushed

1/3 cup grated Parmesan cheese

1/2 tsp basil

Sauce:

28 oz can tomato sauce

4 tsp sugar

1 tsp oregano, divided

1/2 tsp basil

1/2 tsp garlic powder

1/4 cup grated Parmesan cheese

1 cup grated Mozzarella cheese

 1/3 cup fresh grated Parmesan cheese

 In a shallow bowl {or pie pans work great} combine flour salt and pepper. In a second bowl combine eggs and water. In a third bowl combine cracker crumbs, Parmesan cheese and basil.

Heat oil in a large skillet. Coat steaks with flour mixture, dip in egg mixture and coat with cracker crumb mixture. Place into skillet and fry until golden brown on each side. Place into a greased 9x13 baking dish.

Bake uncovered @ 375* for 25 minutes.

Combine tomato sauce, sugar, 1/2 tsp oregano, basil and 1/4 cup Parmesan cheese. Spoon over steaks. Return to oven and bake 10 minutes longer. Top each steak with 1/4 cup mozzarella cheese, Parmesan cheese and remaining oregano. Return to oven and bake until cheese is melted. 

Serve on a bed of browned butter fettuccine with extra sauce. 

.................................................................................................

Be joyful in hope,

patient in affliction,

faithful in prayer.

~Romans 12:12   

  ♥Sheila