Savory Swiss Steak Family Plate

Description

Affordable Swiss steak cooked slowly with onions garlic and minimal spices transforms into melt in mouth entree via braising method. Complemented by pasta salad loaded with chickpeas and dried oregano for protein plus a simple green bean side. No bake peanut butter cookies provide quick dessert texture contrast. Completed in 1.5 hours from pantry basics.

Cultural Background

Swiss steak is an American comfort food dish that originated in the United States in the early 20th century. The name Swiss refers to the tenderizing technique called swissing rather than any connection to Switzerland. It draws from European braising methods using affordable beef cuts and became popular in Midwestern and Southern home cooking as a way to turn tough inexpensive meat into a tender family meal.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 70 minutes
TOTAL TIME: 90 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 1.5 pounds cube steak or tenderized round steak cut into 4 pieces
• 1/3 cup all-purpose flour
• 1 teaspoon salt divided
• 1/2 teaspoon black pepper divided
• 2 tablespoons vegetable oil
• 1 large onion sliced
• 3 cloves garlic minced
• 1 14.5-ounce can diced tomatoes with juices
• 1 cup beef broth or water
• 8 ounces dry pasta such as elbow or rotini
• 1 15-ounce can chickpeas drained and rinsed
• 1 teaspoon dried oregano
• 2 tablespoons olive oil or vegetable oil
• 1 tablespoon vinegar or lemon juice optional
• 12 ounces fresh or frozen green beans
• 1 tablespoon butter or oil
• 1 clove garlic minced for beans
• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup old-fashioned oats
• 1/4 cup milk

Instructions

1. Season the steak pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper then dredge lightly in flour shaking off excess. Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high heat and brown the steaks 2-3 minutes per side until golden. Remove steaks to a plate.
2. In the same skillet reduce heat to medium add sliced onion and cook 5 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Stir in diced tomatoes with juices beef broth or water remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return steaks to the pan nestling them into the sauce.
3. Bring to a simmer cover and cook on low heat or in a 325°F oven for 50-60 minutes until meat is fork-tender and sauce has thickened stirring occasionally and adding a splash of water if needed. Total active cooking fits within the 90-minute window.
4. While the steak simmers bring a pot of salted water to boil and cook pasta according to package directions about 8-10 minutes until al dente. Drain rinse under cold water and toss with chickpeas oregano 2 tablespoons oil vinegar or lemon juice if using and a pinch of salt and pepper. Set pasta salad aside at room temperature.
5. For the green beans trim ends if fresh. Heat 1 tablespoon butter or oil in a skillet over medium heat add green beans and minced garlic cook 6-8 minutes stirring until bright green and tender crisp seasoning with salt and pepper to taste. Keep warm.
6. For the no-bake cookies combine peanut butter sugar oats and milk in a bowl stirring until a thick dough forms. Drop by tablespoonfuls onto a parchment-lined plate or tray and let set at room temperature for 15-20 minutes until firm. Makes about 12 small cookies.
7. Once steak is tender remove from heat and let rest 5 minutes. Plate each serving with one piece of Swiss steak and sauce alongside a scoop of pasta salad a portion of green beans and 2-3 cookies on the side.

Tips

- Brown the steak well before braising to build deep flavor from the Maillard reaction even with budget cuts.
- Do not overcook the pasta salad components ahead or the chickpeas may dry out keep it at room temp for best texture.
- Substitute canned green beans drained and heated quickly if fresh are unavailable or to save time and cost.

Nutrition

Calories: 720
Protein: 42g
Carbs: 68g
Fat: 32g

Tags

Dinner, 1-2 hours, Create an impressive, restaurant-quality