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.
675g beef frying steak
125g seasoned breadcrumbs
40g grated Parmesan cheese
2 tablespoons olive oil
2 teaspoons minced garlic, divided
1 onion, sliced into thin rings
1 green pepper, sliced in rings
1 (500g) jar tomato pasta sauce
60g grated mozzarella cheese
350g vermicelli pasta
grated Parmesan to serve
chopped fresh parsley to serve
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Coat steaks with a mixture of the breadcrumbs and Parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Add the coated steaks, and brown quickly on both sides. Place steaks in a baking dish, slightly overlapping the edges. Place onion rings and peppers on top, and pour tomato pasta sauce over the whole lot.
Bake at 180 C / Gas 4 for 30 to 45 minutes, depending on the thickness of the steaks. Sprinkle with mozzarella and leave in the oven till bubbly.
Meanwhile, boil pasta till al dente. Drain, and toss in butter and remaining 1 teaspoon of garlic. For a stronger garlic taste, season with garlic granules. Top with additional grated Parmesan and parsley for colour. Serve beef and sauce atop a mound of pasta!
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.