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Bulalo Steak

A Filipino steak served with a bulalo-inspired sauce of beef stock, butter, flour, Worcestershire, soy, and mushrooms.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Bulalo Steak

Time2 ½ - 3 hours

Ingredients

Directions

Cook the beef

  1. Combine water enough to cover meat, onion, peppercorns, bay leaf, and beef in a large pot.

  2. Bring the mixture to a boil.

  3. Lower heat to simmer.

  4. Simmer until the meat is tender (about 2 ½ - 3 hours).

  5. Set the broth aside.

Make the sauce

  1. Melt butter in a medium-size saucepan.

  2. Add flour to the melted butter and mix to form a paste.

  3. Add Worcestershire sauce, soy sauce, and 2 cups of beef stock to the paste. Mix well until lumps have dissolved.

  4. Add milk to the sauce.

  5. Season the sauce with salt and pepper.

  6. Add sliced button mushrooms to the sauce.

  7. Simmer the sauce.

  8. Set the sauce aside.

Serve

  1. Heat sizzling plates.

  2. Arrange steaks on the sizzling plate.

  3. Pour the prepared sauce over the steaks.

  4. Top the steaks with fried garlic.

  5. Serve hot, plain or with other dishes.

Nutrition, whole recipe (rough)

1036Calories
52 gProtein
36 gFat
123 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Mushroom1/2 cup sliced (35g)15
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 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

What each ingredient does

Beef shanks or rib-eye
Main protein; slow simmering turns connective tissue tender and rich.
Butter and flour
Form a roux that thickens the sauce and gives it body.
Beef stock
Adds savory beef flavor and liquid to the sauce.
Milk
Adds creaminess and softens the sauce's flavor.
Soy sauce
Adds salty, savory depth that enhances the beef flavor.

The step that matters

Adding the stock to the roux. Adding liquid to a hot flour and butter paste all at once can form lumps. Whisking steadily while adding the liquid lets the starch disperse evenly and thicken smoothly.

Swap the onion

How well each one fits the dish's main ingredients (beef, butter, flour, sauce, milk, pepper, mushroom):

  1. Capsicumfits better
  2. Potatofits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against beef, butter, flour, sauce, milk, pepper, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“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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