I love this recipe. It's an oldie of mine, posted way back. I am
making this for tonite's dinner, along with lasagna roll-ups. The
roll-ups are "an investment" portion of dinner, since I made them weeks
ago and froze six of them.
I use thin-sliced sirloin
sandwich steaks, that I get in one-pound packages at my local Centrella
grocery store. They sometimes are on sale for $2.99/lb. They really
don't need much pounding to get thinner, but I use my Deni meat
tenderizer, or you can use a mallet tenderizer (pointy side) to further
break down any fibers. This makes for melt-in-your mouth pieces of
meat. Even at over $3.00/lb, a one-pound package makes at least ten
portions, when cut. Today, I'm using sweet Vermouth, because that's
what I have available to use up. Browning the meat barely takes any
time, maybe 35-40 seconds per side. The meat portions look and taste
like a restaurant dish.
This recipe doesn't use mushrooms, but you can add them if you wish. Also, I prefer thinner pieces than what's shown.
I sometimes mix Panko crumbs (if I have them) with Italian bread crumbs for more texture.
Beef Scallopine Marsala2 3/4-lb beef top round steaks, each cut 1/4" thick1 egg3 Tbsp milk1 3/4 cups dried bread crumbs1/4 cup grated Parmesan cheese1 tsp salt1/8 tsp pepper 3/4 cup butter or margarine1 garlic clove, sliced3/4 cup water2 tsp all-purpose flour1/2 cup Marsala wine1/4 cup minced parsley1 beef-flavored bouillon cube or envelope1.
On cutting board, with meat mallet or dull edge of French knife, pound
each beef top round steak to 1/8" thickness. Cut steaks into about 4" x
2. In pie plate, beat egg with milk. On waxed paper,
combine bread crumbs, Parmesan cheese, salt and pepper. Dip meat in egg
mixture, then coat with crumb mixture.
3. In 2" skillet over
medium-high heat, melt 2 Tbsp butter. Cook garlic and one-third of meat
until meat is lightly browned; remove to platter; keep warm. Repeat with
remaining meat, using 1/2 cup butter in all. In cup, mix water with
4. Discard garlic; melt remaining butter in skillet. Add water
mixture, Marsala, parsley, bouillon. Cook, stirring until thickened;
pour over meat. Serve with rice.
What does marsala wine taste like? Is it red or white? Can I substitute beef broth for the wine as dh doesn't like wine. I like your tenderizer. Will you post your lasagna roll up recipe please. Dh and I love lasagna but mine takes time and if I could make roll ups and freeze them and take out when needed that would be great.
How are you doing? Haven't been on here for awhile as I've been sick. It's so hard with the way the weather changes from day to day - I want spring....
Piggykins - Marsala comes in two varieties - sweet or dry. If you want to, sure, you can increase the broth by 1/2 cup in place of the Marsala wine. Just zip up the finishing sauce to go along with your own preferences or tastes.
As to the lasagna roll-ups, I don't follow a specific recipe, but this is the filling I use, as I do when I make Baked Zit:
Cheese Filling:2 containers (15oz each) ricotta cheese1/3 cup grated Parmesan cheese1 pkg (8oz) shredded mozzarella cheese2 eggs (I prefer using only 1 egg)1T chopped parsley1t salt1/4t pepper
Cook the lasagna noodes, drain, rinse, then spread with cheese mixture (maybe 1/3 cup or so). Roll up and place seam side down in a pan that has a layer of sauce covering the bottom. Top the rolls with additional sauce, cover with foil, and bake in 350 oven for 30 minutes; uncover, top with shredded mozzarella and grated Parmesan cheese, bake until cheese is melted.
If you want to freeze the rolls, prepare them as you would for baking, but freeze prior to baking. Thaw and bake. You can freeze them in single portions, or larger, whichever you prefer.
I prefer rolls to stuffed shells, or even a pan of lasagna, as they're easier to freeze in portions.
Thank you. The lasagna roll ups sound good, so does the baked ziti - mind sharing that recipe. I love pasta - baked, stuffed shells - even thouugh I don't have a good recipe I've tried yet....
I posted the Baked Ziti earlier today:
Where did you post it? The link you posted won't work for me. I'd love that recipe. Thanks Arlene....
Piggy - the link is fine, it worked for me. You just needed to scroll upscreen a little for the recipe.
Baked Ziti CasseroleSauce:1/4 c olive oil or salad oil1 clove garlic, crushed1 can (28oz) crushed Italian tomatoes1 can (6oz) tomato paste2T chopped parsley1T salt1T sugar1t basil1t dried oregano leaves1/4t pepper1lb ziti3T grated Parmesan cheeseCheese Filling:2 containers (15oz each) ricotta cheese1/3 cup grated Parmesan cheese1 pkg (8oz) shredded mozzarella cheese2 eggs (I prefer using only 1 egg)1T chopped parsley1t salt1/4t pepperIn
6-qt kettle, saute garlic until lightly browned. Add undrained
tomatoes, tomato paste, 1 1/2 cups water, parsley, salt, sugar, oregano,
basil and pepper. Mix well, bring to boil. Reduce heat and simmer,
covered, stirring occasionally, one hour.Preheat oven to
350-degrees. Cook ziti as package directs. In large bowl, combine
cheeses, eggs, parsley, salt and pepper. Beat with wooden spoon until
blended. Spoon a little tomato sauce in 5-quart(9x13) casserole. Layer a
third of the ziti, cheese mixture, sauce, sprinkle with a little
Parmesan cheese, repeat twice. Bake uncovered 45 minutes, or until
bubbling in center.Note: If desired, make casserole ahead and
refrigerate. Remove from refrigerator while preheating oven. Bake 60
minutes or until heated through.
I still couldn't get it to work for me. Guess I don't know how to scroll up screen the right way. Your recipe sounds so darn good. Wish I had it right now. Weather advisory for us just came on yuck 8-10 inches of snow from tomorrow night thru monday morning. Good grief it was just starting to get some snow melting yuck, yuck....
Arlene I forgot to tell you, a few years back on the food network tyler florence made some baked ziti that looked so good and cheesey. Although his had ground beef (I think) in it. I still haven't found found his recipe even at the food network. Now 'cause of you I guess I won't have to....
Arlene - I made this for dinner last night using the thin pepper steaks that I pounded a bit. Had fresh mushrooms so added them after I cooked them to the dish toward the end. Delicious! This will be a keeper!! Thank you!
AnnTOH Field Editor
Ann - wonderful!! Thanks for letting me know! I am so glad you enjoyed this recipe.
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