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Steak with Brown Gravy

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cabbage and parsnip match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 222 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Steak with Brown Gravy

Ingredients

Directions

  1. Prepare the steak by seasoning it with salt and pepper.

  2. In a skillet, melt the chopped suet over medium heat.

  3. Add the steak to the skillet and sear on both sides until browned.

  4. Remove the steak and set aside.

  5. In the same skillet, add flour to the drippings to make a roux.

  6. Gradually add water or broth to create a gravy, stirring constantly.

  7. Return the steak to the skillet, cover, and simmer until cooked to your liking.

  8. Meanwhile, peel and chop the potatoes, cabbage, and parsnips.

  9. Boil the vegetables until tender, then drain.

  10. Serve the steak with gravy alongside the boiled vegetables and sliced apples.

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. Cabbage + parsniptop 6% of all pairs
    Smell alikestrong
    Cooked together222 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + parsniptop 6% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Potato + cabbagetop 9% of all pairs
    Smell alikemoderate
    Cooked together275 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Parsnip + appletop 9% of all pairs
    Smell alikemoderate
    Cooked together71 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Cabbage + appletop 12% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Swap the apple

How well each one fits the dish's main ingredients (potato, cabbage, parsnip):

  1. Limefits better
  2. Applethe original
  3. Lemonfits about as well
  4. Cherryfits about as well

Fit is the average pairing score against potato, cabbage, parsnip. Candidates are from the same food group and used in at least 100 recipes.

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