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Round Steak Parmesan

beef round steak, cut into equal size serving pieces

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 egg, slightly beaten

1 tablespoon water

1/2 cup fine dry bread crumbs

1/2 teaspoon basil

3 tablespoons oil

1 can (15 1/2 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup grated Parmesan cheese

2 tablespoons red wine, optional

1 teaspoon sugar

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/2 to 1 cup shredded Mozzarella cheese

Heat the oven to 350. Pound both sides of meat (it has already been tenderized but a little more flattening won't hurt) Combine flour, salt, and pepper for dredging each piece of meat. In another bowl, beat the egg with the water and in a third container, combine bread crumbs and basil Dip each piece of flour-coated beef in the egg mixture and then coat thoroughly with the bread crumb mixture, pressing it firmly into the meat. Heat a large skillet over medium-high heat with vegetable oil or shortening. Carefully transfer coated meat to hot oil and brown 5 minutes on each side. Transfer the browned beef to a baking dish.  Combine the tomatoes, tomato sauce, Parmesan cheese, wine (if using), sugar, oregano, and salt. Pour the sauce over the steaks. Cover tightly with foil and bake for about 1 1/2 hours. Top with shredded Mozzarelly cheese 2 minutes before removing from oven.  

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