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Beef Parmigiana Italiano
2 14.5-ounce cans stewed tomatoes
½ cup Burgundy wine
4 tablespoons Antonio’s Italian Spice Blend
2 tablespoons Parmesan cheese
2 tablespoons vegetable oil
6 small sirloin steaks (use any cut of meat)
2 cups mozzarella cheese, shredded
1 12-ounce package extra-wide egg noodles
In a sauce pan combine stewed tomatoes, wine, Antonio’s Italian Spice Blend and Parmesan cheese. Bring to a boil over medium heat, stirring until thickened. Heat oil in a skillet and brown steaks on both sides. Place steaks in a 9x13 inch baking dish. Pour sauce over top, spread Mozzarella cheese evenly over top and place in a 350-degree oven for 45 minutes. Meanwhile, prepare egg noodles to package directions. Serve steaks with noodles on the side and spoon sauce over top of broth.