Wednesday, August 2, 2017

Sheet Pan Steak Gouda Pfannkuchen with Creamy Chive Sauce



Like the American version, German pancakes or Pfannkuchen can also be sweet or savory.  I had fun creating these sweet Rhubarb Basil Pfannkuchen. It was time to test drive a savory variety. 


And why make a bunch of boring old round pancakes when you can make a whole sheet cake version? One pan meals are the best.


This version uses sliced pan fried steak scattered over an oven baked pfannkuchen laced with shredded gouda cheese and studded with colorful mini tomatoes. I added some spring mix salad for color and vitamins. The whole pan is drizzled with a creamy chive dressing. 


So you have a savory pancake, a salad, a steak dinner all in one pan. Clever and delicious. 

Feel free to take the recipe for the pfankuchen base and make it your own. Barbecued chicken strips, shredded pork, even an all veggie version would all be creative amendments. Switch up the cheese for your favorite cheese. I can picture munster, havarti or mozarella all making excellent contributions to this recipe. Use a vinaigrette or yogurt sauce as the drizzle factor. 


I did go on a bit up there and hope I didn't dissuade you from trying this version. It's delicious.  Savory pfannkuchen rocks. 

Sheet Pan Steak Gouda Pfannkuchen
with Creamy Chive Sauce
Prep time: 25 minutes
Bake/cook time: 20 minutes
Yield: Serves 6

Ingredients:

  • 1 lb boneless steak - your choice of cut.
  • Kosher salt and freshly ground pepper to taste.
  • 2 cups small variety tomatoes (grape, cherry, etc.)
  • 2 cups spring mix salad
  • 4 eggs
  • pinch of salt plus 1 teaspoon, divided.
  • 1+1/2 tablespoons melted butter
  • 1+1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 plus 1/4 cup milk divided
  • 1 cup shredded gouda cheese
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup whipped cream cheese
  • 2 tablespoons fresh chopped chives

Directions:
  • Line a 10"x 15" baking sheet with parchment paper.
  • Rinse the steaks and pat dry. Season on both sides with kosher salt and freshly ground pepper and set aside. 
  • Halve the tomatoes.
  • Roughly chop the salad.
  • Separate the eggs.
  • Beat the egg whites and salt together until stiff peaks form.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Add the egg yolks, butter and 3/4 of the milk. Mix into a smooth batter.
  • Fold in the egg whites. Spread the mixture out onto the prepared baking sheet.
  • Preheat the oven to 325 degrees F.
  • Scatter the shredded cheese over the top. Then place the tomatoes evenly over the cheese. 
  • Place in the oven and bake for 20 minutes. Remove from oven.
  • Heat the olive oil in a skillet. Sear the steaks on both sides 4 minutes on each side. 
  • Blend together the remaining 1/4 cup milk and the fresh cream cheese. Stir in the chopped chives. 
  • Remove the pfannkuchen from the oven. Arrange the chopped salad over the top. Slice the steak while warm into strips and place it evenly over the pfannkuchen. 
  • Pour the creamy chive sauce over the top. Cut and serve. 

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