Country Fried Steak Italiano

Name: Country Fried Steak Italiano
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 2 lbs round steaks (thin-cut); 1 lb spaghetti; 8 ounces shredded mozzarella cheese; 1/4 cup grated asiago cheese; olive oil; 1 medium onion, chopped; 2 tablespoons extra virgin olive oil; 2 teaspoons minced garlic; 1 (28 ounce) can diced tomatoes; 1 (6 ounce) can tomato paste; 1 teaspoon basil; 1 teaspoon oregano; 1 tablespoon italian seasoning; 1 teaspoon anchovy paste; 2 teaspoons beef base, and; 1/2 cup water (or 1/2 cup beef drippings); 2 tablespoons vermouth; 8 sun-dried tomatoes, chopped fine; 1 dash cayenne chili pepper flakes (optional); 1 (12 ounce) jar marinated artichoke hearts, drained and chopped; 4 -6 fresh mushrooms, sliced and browned in olive oil (optional); 1 1/2 cups flour, divided; 1/2 cup milk; 1 egg; 1 teaspoon italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper

Submitted by 3KillerBs

"How do you turn cheap round steak into a Sunday dinner the family will remember for a long time? Pound it tender, add a dollop of richly seasoned sauce bright with artichokes and sundried tomatoes, and melt flavorful cheeses on top of it. Don’t be afraid of the long instructions – its not difficult. The sauce can be made ahead if you reserve the artichokes until just before serving."

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Ready In:: 3hrs
Ingredients:: 28
Serves:: 8

ingredients

2 lbs round steaks (thin-cut)
1 lb spaghetti
8 ounces shredded mozzarella cheese
¹⁄₄ cup grated asiago cheese
olive oil
Sauce
1 medium onion, chopped
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon basil
1 teaspoon oregano
1 tablespoon italian seasoning
1 teaspoon anchovy paste
2 teaspoons beef base, and
¹⁄₂ cup water (or 1/2 cup beef drippings)
2 tablespoons vermouth
8 sun-dried tomatoes, chopped fine
1 dash cayenne chili pepper flakes (optional)
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
4 -6 fresh mushrooms, sliced and browned in olive oil (optional)
Breading
1 ¹⁄₂ cups flour, divided
¹⁄₂ cup milk
1 egg
1 teaspoon italian seasoning
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper

directions

To prepare sauce: Heat olive oil in a medium saucepan. Saute onions until they start to pick up a bit of color.
Reduce heat and add garlic, sautéing just a moment -- until the aroma begins to release.
Add remaining sauce ingredients except artichokes and optional mushrooms. Bring to a boil.
Simmer gently for 60-90 minutes, stirring occasionally or until flavors are well blended.
Add artichokes (and optional mushrooms if desired), and simmer 5 minutes until well heated.
Prepare spaghetti according to package directions.
To prepare steaks: Cut into about 8 pieces. Pound pieces thin with the toothy side of the meat hammer. Heat oven to 400°F.
Put 1/4 cup flour into a wide, shallow dish.
Beat egg into milk in another shallow dish.
Mix remaining flour with seasonings in another wide, shallow dish.
Dip steak pieces into the plain flour, patting it into the dents. Dust off excess.
Dip floured steak pieces into the egg-milk mixture.
Bread the steaks with the seasoned flour.
Heat olive oil in a large skillet. Fry steaks in batches until breading is golden.
Arrange steaks in a large baking pan or two smaller ones. Top each steak with a dollop of sauce.
Mix asiago and mozzarella cheese together. Spread cheese mixture over the steaks.
Put in the oven for 7-12 minutes or until cheese is lightly browned.
Serve on a bed of spaghetti with extra sauce available at the table. (If you like your pasta with a lot of sauce on it you might want to make an extra half a batch).
I suggest that you complete the meal with a salad of mixed greens with a simple, vinaigrette dressing and a loaf of crusty bread.

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Reviews

This was a satisfing & enjoyable meal. I did reduce the amounts & had no problems. I also added far more mushrooms simply because we like them. I found the spices in the breading a nice complement. There was enough to actually add flavor to the meat. One change I did make to the directions was to cook the spagetti when I slid the steaks into the oven. Thank you for a nice RSC #11 meal!

Susie D