Beef Parmigiana

1 ½ lbs. Round steak

1 egg beaten

1/3 c grated Parmesan cheese

½ c fine dry bread crumbs

1/3 c. oil

1 medium onion, sliced

1 tsp salt

½ tsp. pepper

½ tsp sugar

½ tsp marjoram

1 8 oz. can tomato sauce

1 ½ c hot water

½ lb. Mozzarella cheese slices

Trim off excess fat from meat and cut into 6 or 8 pieces. Dip meat in egg; roll in mixture of Parmesan cheese and crumbs. Heat oil in large skillet. Brown steak on both sides over medium heat until golden brown. Lay in wide baking disk, In same skillet cook onion over low heat until soft. Stir in salt, pepper, sugar, marjoram and tomato sauce. Gradually add hot water, stirring constantly. Boil 5 minutes; scraping browned bits from pan. Pour most of the sauce over meat; top with cheese slices and remaining sauce. Bake in moderate oven (350 degrees0 about 1 hour or until tender. 4-6 servings