About this recipe: A meal the entire family will devour! Veal Parmigiana is a delicious dish, but this beef Parmigiana comes a close second and is much less expensive. Use a good frying steak to ensure your beef is tender. You can use spaghetti or fettuccine instead of the vermicelli, if desired.
Make the steaks ahead of time, and refrigerate overnight; the acid in the pasta sauce will tenderise the beef even more. If you do this, save the mozzarella till the last minute.
Great alternative to chicken and veal. I seasoned the cubed steak with salt and garlic powder, then I dipped in 2 beaten eggs so the breading would stick. Quickfrying with the garlic in the olive oil gives it a great flavor. I think I will use a more substantial pasta than angel hair next time. Might be fun with bowties. Family loved it - will definitely do it again. - 29 Dec 2003 (Review from Allrecipes US | Canada)
To me, this was just a different version of spaghetti. Family REALLY liked it but they are spaghetti lovers. I also thought it was tasty but I was hoping for something a little more unique. Used red bell peppers instead of green, added fresh sliced mushrooms and 4 blend Italian cheese. Either way, my family begs me to make this one again, although I will never serve to guests. Still good! Thanks Lorrie - 25 Jul 2002 (Review from Allrecipes US | Canada)
I followed the hint and left the prepared dish in the refrigerator overnight! The meat was very tender, flavorful. I will use this recipe often! I did add 1 Tablespoon of fresh chopped Sweet Basil to the sauce. - 17 Sep 2003 (Review from Allrecipes US | Canada)