1 onion, sliced into 4 wedges
1/4 cup grated Parmesan cheese (recipe linked)
1 teaspoon unsalted pepper, minced
1 teaspoon Worcestershire sauce
1/2 cup Italian seasoning
2 tablespoons dried oregano
1 tablespoon dried basil
1 clove garlic, minced
1 teaspoon salt
1 tablespoon olive oil
1/4 cup all-purpose flour
8 ounces sliced beef brisket
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch casserole dish.
In a medium sauce pan, melt the Parmesan cheese. Add the pepper and Worcestershire, and mix well. Mix Italian seasoning, oregano, basil, garlic and salt. Meanwhile, heat oil in a medium skillet over medium heat. Sift flour into skillet. Cook 15 seconds on each side. Fry brisket for 4 to 5 minutes, or until desired doneness. Transfer heat to dish and stir in butter, cooking 5 minutes more. Stir beef into filling.
Pour tomato gravy into bottom of dish and spoon into prepared dish. Adjust toppings to suit taste. Sprinkle with brown sugar, if desired.
In a medium saucepan, combine rehydrated salame (spiced water) with onion, celery, garlic, 1 teaspoon salt, oil and flour. Bring to a boil and remain hot for 1 minute, stirring constantly.
Return meat pieces to prepared pan. Sprinkle with brown sugar and serve over butter layer.
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