Wednesday, December 10, 2008

Beef Parmesan with Garlic Angel Hair Pasta

This turned out great!!! I didn't remember to prepare this the night before, so that is probably something that I will do next time. I did take a picture, but it really doesn't look that appetizing, but believe me it was! It did require a little bit of work to put together, but was definitely worth it in the end. Emi has asked me to put this on the list of things that I will make again.

This meal had three things that my husband proclaims that he does not like and will not eat.
1. Marinara sauce.
2. Cooked Onion.
3. Cooked Green Peppers.

Now you are probably wondering why I would even make this since that is pretty much what the meal is. Well, I just kind of ignore the fact that Emi says he doesn't like Marinara sauce considering that he loves my Lasagna, he loved when I made Penne Rosa and I will be making it again next week, and he also loves the Chicken Parmesan that I make. All of which have Marinara sauce in them. Therefore, I ignore #1. As far as the cooked onion and cooked green peppers, I just figured that it would season the meat and he could pull them out since you keep them big. Not only did he love the sauce, he actually ate the onions and green peppers. Talk about a miracle of a dish!

I used Prego Roasted Garlic Parmesan as my marinara sauce. I can't vouch for this by itself since I've never had it on anything else and I'm sure that the green pepper and onion added to the flavor, as well as the garlic that was in the oil when I quick-fried the meat.

Speaking of garlic, I used a lot more than the recipe called for. Probably about 4 cloves to fry the meat in, and then four cloves that I had with the olive oil I put over the noodles. I think I am going to change the recipe to reflect that. I love garlic! (Brooke made me a believer. I hardly ever use garlic powder anymore.)

I found this here. Here is my edited version.

1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
4 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce (Prego Roasted Garlic Parmesan)
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta (I used penne)
8 garlic cloves (use less if you're not a fan)
1/4 cup parsley

1.Preheat oven to 350 degrees F (175 degrees C).
2.Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat 2 tablespoons of olive oil in a large frying pan, and saute 4 minced garlic cloves for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.
3.Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
4. While pasta is boiling, heat 2 tablespoons of olive oil in a frying pan and saute 4 minced garlic cloves until golden brown. Take off the heat and add parsley to the pan. Set aside until pasta is done.
4.Boil pasta al dente. Drain, and toss in olive oil, parsley, and garlic. Top with grated parmesan. Serve meat and sauce atop a mound of pasta!

HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

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