Country-Fried Steaks with Tomato-Basil Sauce
Recipe courtesy of The Beef Checkoff.
4 beef cubed steaks
1 large egg, beaten with 1 tablespoon water
1/2 cup seasoned bread crumbs
2 tablespoons olive oil
1 (14.5-ounce) can diced tomatoes with herbs, undrained
Freshly grated Parmesan cheese (optional)
- Dip each beef steak into egg, then into crumbs, to coat both sides.
- Heat 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes or until cooked through, turning once. Remove. repeat with remaining oil and steaks.
- Add tomatoes to skillet; cook and stir 2 minutes or until slightly thickened. Serve with steaks. Sprinkle with cheese, if desired.
Makes 4 servings.
Recipe and photograph courtesy of The Beef Checkoff.