Italian-Inspired Country Fried Beef Steak
Transform an affordable cut of round steak into a gourmet family dinner. This Italian twist on a classic country fried steak is packed with flavor. Tenderized steak is cooked to perfection, smothered in a rich marinara sauce brightened with artichokes and sun-dried tomatoes, and topped with melted mozzarella and asiago cheese. The harmonious blend of herbs and spices infuses the dish with unmistakable Italian zest. The spaghetti base elevates it further, making it perfect for Sunday dinner or any occasion worth celebrating. The sauce can be prepared ahead of time for convenience, just wait to add the artichokes until just before serving for optimal freshness.
N/A
Servings
N/A
Calories
28
Ingredients
Ingredients
round steak
2 lbs (thin-cut)
spaghetti
1 lb
mozzarella cheese
8 ounces (shredded)
asiago cheese
1/4 cup (grated)
olive oil
as needed
onion
1 medium (chopped)
extra virgin olive oil
2 tablespoons
minced garlic
2 teaspoons
diced tomatoes
1 (28 ounce) can
tomato paste
1 (6 ounce) can
basil
1 teaspoon
oregano
1 teaspoon
Italian seasoning
1 tablespoon
anchovy paste
1 teaspoon
beef base
2 teaspoons
water or beef drippings
1/2 cup
vermouth
2 tablespoons
sun-dried tomatoes
8 pieces (chopped fine)
cayenne chili pepper flakes
1 dash (optional)
marinated artichoke hearts
1 (12 ounce) jar (drained and chopped)
fresh mushrooms
4-6 (sliced and browned in olive oil (optional))
flour
1 1/2 cups (divided)
milk
1/2 cup
egg
1
Italian seasoning
1 teaspoon (for breading)
garlic powder
1/2 teaspoon (for breading)
salt
1/2 teaspoon (for breading)
pepper
1/4 teaspoon (for breading)
Instructions
1
Begin by preparing the sauce. Heat 2 tablespoons of extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent and starts picking up some color.
2
Reduce to low heat, introduce minced garlic, and sauté briefly until its aroma is released.
3
Stir in the diced tomatoes, tomato paste, basil, oregano, Italian seasoning, anchovy paste, beef base, water (or beef drippings), and vermouth. Mix until well combined.
4
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer the sauce gently for 60-90 minutes, stirring occasionally, allowing the flavors to meld and develop.
5
Towards the end of simmering, incorporate the chopped sun-dried tomatoes and a dash of cayenne chili pepper flakes if desired. A few minutes before finishing, add the drained and chopped artichokes and optional browned mushrooms, ensuring they are well heated through.
6
While the sauce simmers, cook the spaghetti according to the package instructions. Drain and set aside.
7
Next, prepare the steaks. Cut the round steaks into approximately 8 pieces. Using the textured side of a meat mallet, pound the steak pieces until thin and tender.
8
Preheat your oven to 400°F (200°C).
9
Organize your breading station. Place 1/4 cup flour in one shallow dish, and in a second dish, beat the egg into the milk to create a wash. In a third dish, combine the remaining flour with Italian seasoning, garlic powder, salt, and pepper.
10
Coat each piece of steak with plain flour, patting it into the fibers. Shake off any excess.
11
Dip each floured steak into the egg-milk wash, ensuring it is fully coated.
12
Then, dredge the steaks in the seasoned flour mixture until evenly coated.
13
In a large skillet, heat olive oil over medium-high heat. Fry the breaded steaks in batches until golden brown on each side.
14
Arrange the fried steaks in a large baking dish, or distribute them across two smaller dishes as needed. Spoon a generous dollop of the prepared sauce over each steak.
15
Combine the asiago cheese and shredded mozzarella in a bowl, then distribute the cheese mixture evenly over each sauced steak.
16
Place the baking dish in the oven for 7-12 minutes, or until the cheese is bubbly and lightly browned.
17
To serve, lay the steaks over a bed of spaghetti, providing extra marinara sauce at the table if desired. Consider pairing this dish with a fresh mixed greens salad with vinaigrette and some crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Italian-Inspired Country Fried Beef Steak?
It is a gourmet twist on the classic country fried steak that uses an affordable cut of round steak, topped with a rich marinara sauce containing artichokes and sun-dried tomatoes, and finished with melted mozzarella and asiago cheese.
What cut of beef is best for this recipe?
Round steak is the recommended cut because it is affordable and becomes very tender once pounded with a meat mallet.
How do I tenderize the round steak?
Cut the steak into about 8 pieces and use the textured side of a meat mallet to pound each piece until it is thin and tender.
Can I use a different type of pasta instead of spaghetti?
Yes, while spaghetti is the suggested base, you can use other pasta shapes like fettuccine, penne, or linguine.
What kind of cheese is used for the topping?
This recipe uses a combination of shredded mozzarella for melting and grated asiago cheese for a sharp flavor.
How long should I simmer the marinara sauce?
The sauce should simmer gently for 60 to 90 minutes to allow the herbs and spices to fully develop and meld.
Can I make the sauce in advance?
Yes, the sauce can be prepared ahead of time for convenience. Simply wait to add the artichokes until just before you are ready to serve.
What ingredients give the sauce its Italian flavor?
The sauce is seasoned with basil, oregano, Italian seasoning, garlic, and anchovy paste to create a traditional Italian zest.
When should I add the artichokes to the sauce?
Add the drained and chopped artichokes a few minutes before finishing the simmer to ensure they are heated through but still fresh.
Are sun-dried tomatoes necessary for this recipe?
Sun-dried tomatoes add a concentrated savory flavor to the sauce, but you can omit them if you prefer a smoother marinara.
What is the purpose of anchovy paste in the sauce?
Anchovy paste provides an 'umami' depth and saltiness that enhances the overall flavor of the tomato sauce without tasting fishy.
Can I substitute the vermouth?
Yes, if you do not have vermouth, you can use a dry white wine or simply add a bit more beef broth.
How do I set up the breading station?
Use three dishes: one with plain flour, one with an egg and milk wash, and a third with flour mixed with Italian seasoning, garlic powder, salt, and pepper.
What is the oven temperature for the final baking step?
The oven should be preheated to 400°F (200°C) for melting the cheese over the steaks.
How long do the steaks need to bake in the oven?
Bake the assembled steaks for 7 to 12 minutes, or until the cheese is bubbly and has turned a light golden brown.
Can I add mushrooms to this dish?
Yes, the recipe suggests adding 4-6 sliced and browned mushrooms to the sauce as an optional ingredient.
Is the dish spicy?
The dish is generally mild, though you can add a dash of cayenne chili pepper flakes to the sauce for a hint of heat.
What should I serve alongside the Italian-Inspired Country Fried Steak?
It pairs beautifully with a fresh mixed greens salad with vinaigrette and crusty bread to soak up the extra sauce.
How many steaks does the recipe yield?
The recipe uses 2 lbs of round steak, which is typically cut into 8 individual pieces for serving.
Should I fry the steaks until they are fully cooked through?
Fry them until they are golden brown on each side; they will finish cooking and become more tender during the baking phase.
What is the best way to coat the meat in flour?
Pat the flour into the fibers of the meat and shake off any excess before dipping it into the egg wash.
Can I use beef drippings in the sauce?
Yes, the recipe allows for 1/2 cup of water or beef drippings to be used to add richness to the marinara mixture.
How do I prevent the breading from falling off?
Following the three-step breading process (flour, then egg wash, then seasoned flour) and patting the coating firmly helps it adhere during frying.
Is fresh garlic better than bottled minced garlic?
While the recipe calls for minced garlic, using freshly minced cloves will provide a stronger and brighter aroma.
What type of skillet should I use for frying?
A large skillet, such as a cast-iron pan or a heavy-bottomed stainless steel pan, is ideal for achieving an even golden-brown crust.
Do I need to cook the spaghetti beforehand?
Yes, the spaghetti should be cooked according to the package instructions while the sauce is simmering, then drained and set aside.
Can I use chicken instead of beef?
Yes, the preparation method and sauce would also work well with thin-cut chicken breasts for a 'Country Fried Chicken Parmesan' variation.
What is the role of beef base in a tomato sauce?
The beef base adds a savory, salty depth that complements the meat and helps bridge the flavors between the steak and the sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to help keep the steak coating from becoming too soggy.
Why do I need to use two different types of olive oil?
Extra virgin olive oil is used in the sauce for its superior flavor, while standard olive oil is used for frying the steaks because it has a higher smoke point.