Bashkir-style Beef Parmigiana

Ingredients

In this Bashkir adaptation of Punta di petto alla parmigiana, we incorporate traditional Bashkir spices such as coriander, cumin, and paprika to infuse the dish with unique flavors. Additionally, we use locally sourced ingredients and adjust the cooking techniques to align with Bashkir cuisine traditions. We alse have the original recipe for Punta di petto alla parmigiana, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 cup (100g) grated cheese (such as Bashkir cheese or mozzarella) 1 cup (100g) grated cheese (such as Bashkir cheese or mozzarella)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat some oil over medium heat. Add the onions and garlic and sauté until translucent.
3. 3.
   Add the beef slices to the skillet and cook until browned on both sides. Season with salt, pepper, coriander powder, cumin powder, and paprika.
4. 4.
   Pour the tomato sauce over the beef and simmer for 10 minutes.
5. 5.
   In a separate bowl, combine the breadcrumbs with a pinch of salt and pepper.
6. 6.
   Dip each beef slice into the breadcrumb mixture, ensuring it is evenly coated.
7. 7.
   Heat some oil in a clean skillet and fry the breaded beef slices until golden brown on both sides.
8. 8.
   Transfer the fried beef slices to a baking dish and layer them with the tomato sauce and grated cheese.
9. 9.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Thinly slice the beef against the grain to ensure tenderness.
• Bashkir cheese — If you can't find Bashkir cheese, mozzarella or any other meltable cheese can be used as a substitute.
• Tomato sauce — You can use store-bought tomato sauce or make your own by blending fresh tomatoes and cooking them down with onions and garlic.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the tomato sauce.
• If you prefer a crispier coating on the beef, you can double-coat the slices by dipping them in beaten egg before coating them with breadcrumbs.
• Serve the Bashkir-style Beef Parmigiana with a side of mashed potatoes or rice to complete the meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Feel free to customize the spice levels by adjusting the amount of coriander, cumin, and paprika to suit your taste.

Serving advice

Serve the Bashkir-style Beef Parmigiana hot, straight from the oven. Garnish with fresh parsley for a pop of color. This dish pairs well with a simple green salad or steamed vegetables.

Presentation advice

To make the dish visually appealing, arrange the beef slices in a single layer in the baking dish, ensuring they are evenly coated with tomato sauce and cheese. Sprinkle some extra grated cheese on top before baking for an irresistible golden crust.