The following recipe, prepared by Concetta and Sarah Maranto, appears on A Taste of Sicily.

Directions

• 6 pieces round steak (thinly cut), or another meat of your choosing
• 8 large potatoes, peeled and sliced
• 2 large onions, sliced in ringlets
• 1 14½ oz. can tomato sauce
• 2 14½ oz. cans ready cut and peeled tomatoes, or fresh peeled tomatoes
• ¼ cup of oregano
• Salt and pepper to taste
• ½ cup of water

Ingredients

1. Preheat oven to 450 degrees. Rub oil on the bottom of large baking pan or casserole dish. Begin layering in order: potato, oil, sauce, salt, oregano, meat, onions, sauce, tomatoes, salt, pepper, oregano and oil until all ingredients are used. Top with abundant oil and oregano.
2. Cover with aluminum foil and bake for about two hours. Check periodically to see if potatoes and meat are cooked by using a fork to test for tenderness.
3. Remove from oven and let stand for 5 minutes. You can serve this dish on a platter by placing the meat on one side and the potatoes on the other. Or, serve it together in its juices. Garnish with fresh parsley sprigs.

Serves: 8 to 10 people

Join Sunday Supper, OrderISDA’s weekly e-newsletter, for the latest serving of all things Italian. 

Make the pledge and become a member of Italian Sons and Daughters of America today!