Wine and Cheese Shop, Lake Garda, Bardolino, Italy
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Gigi's Beef Parmigiana



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Gigi’s Beef Parmigiana

1 1/2 pounds round steak, about 1/2 inch thick
1 egg, beaten
1/3 cup grated Parmesan cheese
1/3 cup fine dry breadcrumbs
1/3 cup olive oil
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 teaspoon marjoram
One 6-ounce can tomato paste
2 cups hot beef stock or broth
1/2 pound mozzarella cheese, sliced

Place meat between pieces of wax paper larger than the meat and lay it on
a chopping board. Pound the meat thin (about 1/4 inch) with a heavy skillet, rolling pin, or meat mallet. Trim off any gristle and excess fat; cut meat into
6 or 8 pieces.
Dip the meat in egg, and roll it in a mixture of the Parmesan and bread- crumbs. Heat the oil in a large skillet. Brown the steak on both sides over
medium heat until golden brown. Place the browned meat in a shallow,
wide baking dish.
In the same skillet, cook the onion and garlic over low heat until onion is tender. Stir in the thyme, salt, pepper, sugar, marjoram and tomato paste. Gradually add the hot water, stirring constantly. Boil the mixture 5 minutes, scraping up browned bits from the skillet.
Pour most of the sauce over the meat, then top with cheese slices and the remaining sauce.
Bake at 350 degrees F. about 1 hour. Serves 4.

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