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Steamed Veal Steak

A veal steak browned in butter, topped with brown gravy, then steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Steamed Veal Steak

Ingredients

Directions

Brown the veal

  1. Brown the veal steak in butter until rich brown.

  2. Remove the steak from the frying pan and place it in a deep granite pan or earthen dish.

Make the gravy and steam

  1. Make a brown gravy with the grease left in the frying pan and pour it over the steak.

  2. Place the dish in a steamer and steam for 1½ hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal steak
The main meat, which stays moist and tender during long, gentle steaming.
Butter
Browns the surface through the Maillard reaction and adds rich flavor.
Brown gravy
Adds moisture and savory flavor over the steak while it steams.

The step that matters

Browning the steak until rich brown. Steaming does not brown food, so the flavor from the Maillard reaction must be built in the pan first. Pale searing leaves the finished steak tasting flat and grey.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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