Beef Parmigiana – A Wonderful Way to Use Cheaper Beef

👉 Full recipe here: https://leescooking.com/beef-parmigiana/ Today I’m making a lovely old-fashioned beef parmigiana that turns a cheaper cut of beef into something really delicious. It’s a gentle oven-baked method where the crumbed steak is slowly braised in a simple tomato sauce until tender, then finished with cheese until golden and bubbling. It’s a little different from the usual version, and such a nice way to cook it. This recipe was created by a young girl in the 1970s, who won a youth cooking competition at the Adelaide Royal Show with this dish. I think that’s just lovely. It’s a comforting, homestyle meal and a wonderful way to make the most of more affordable cuts like blade, round, or rump. Lovely served with mash and green beans, or with a potato bake and salad. It’s also delicious with pasta. Thank you so much for watching. Warmly, Lee ‪@leescooking‬ 00:00 Origins of the Recipe 00:41 Preparing and Crumbing the Steak 03:29 Making the Tomato Sauce 06:06 Browning the Beef 06:39 Assembling the Dish 08:46 Adding Cheese and Final Bake 09:20 Removing from the Oven 09:52 Tasting #beefparmigiana #parmigiana #beefparmy #comfortfood #familydinner