1 1/2 cups Soya Bean Oil
1/2 grated onion
1 crushed clove of garlic
1 small stalk of chopped celery
2 sachets of sugo tomato sauce
1/2 cup of water
1 teaspoon of sugar
1 teaspoon of salt
Rememary, thyme and basil to taste
600 g of rump steaks
2 eggs
1/2 cup of wheat flour
1/2 cup of breadcrumbs
2 cups of grated mozzarella cheese
1 cup of grated parmesan cheese
Salt and black pepper to taste
Sauce: In a saucepan, heat the Soya Soya Oil. Add the grated onion, garlic and chopped celery and sauté. Add the tomato sauce, water, green spices, salt and sugar, mix well and cook over a low heat for about 30 minutes. If necessary, add more water. The sauce should be consistent. Remove from the heat and set aside.
Steaks: place each steak between two sheets of plastic wrap and, patting carefully so that the meat doesn't tear, flatten them slightly. Season with salt and black pepper, lightly coat the steaks in flour, then in beaten egg and finally in breadcrumbs, all with a little salt. In a medium-sized, deep pan, heat the Soya Soya Oil over a low heat for about 10 minutes. Add a whole unpeeled clove of garlic (so that the frying is always clear). Gradually add the breaded steaks and, over medium-high heat, fry them on both sides until evenly browned. Remove the steaks with a slotted spoon and place on a paper towel to drain off the excess oil.
Assembly: Place some of the sauce on a baking sheet. Distribute the fried steaks, cover them with the remaining sauce, distribute the mozzarella and then the grated Parmesan. Bake in a preheated oven at 180 °C for about 15 minutes or until the cheeses are melted.
