- 2 pounds Round Steak
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 teaspoon Cayenne pepper, ground
- 1 Egg, beaten
- 1 tablespoon Water
- 1/2 cup Bread crumbs
- 2 tablespoons Bacon grease
- 1/2 teaspoon Basil, dried
- 28 ounces Diced Tomatoes
- 14.5 ounces Diced tomatoes in Puree
- Minced or crushed garlic to taste (for us, about 6-8 cloves)
- 1 teaspoon of honey
- 1/4 cup Parmesan cheese, grated
- 4 tablespoons Dry red wine
- 1/2 teaspoon Oregano, dried
- 1 cup cup Mozzarella cheese, shredded
- Cut round steak into serving-size pieces.
- Combine salt, black pepper, and cayenne (or another Cajun seasoning mix like Tony Chachere’s, Konriko, or Slap Ya Mama).
- Sprinkle seasoning on both sides of the meat. Use a mallet to pound meat on both sides to tenderize and flatten.
- Mix egg and water.
- Combine bread crumbs and basil.
- Dip each piece of meat in egg mixture, then dredge in breadcrumbs, coating each side completely.
- Pre-heat oven to 350.
- Heat a large skillet over medium-high heat. Add bacon grease.
- Brown round steak on both sides, then remove from skillet and set aside.
- Combine tomatoes, garlic, Parmesan cheese, wine, honey, oregano, salt, and a dash of cayenne.
- Place round steak in a baking dish (13x9x2 inch). Pour sauce over the meat, and cover tightly with foil.
- Bake at 350 for 1 hour to 1.5 hours, or until the round steak is tender.
- Remove foil, top with mozzarella. Continue baking (uncovered) for another 5 minutes or until the cheese melts and begins to brown.
Serve with linguini and hot french bread.