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Fried Rump-steak

Fried rump steak cooked in butter or clarified dripping.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 24 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fried Rump-steak

Ingredients

Directions

Prepare the steaks

  1. Cut the steaks thinner than for broiling, with a small quantity of fat on each.

  2. Heat butter or clarified dripping in a frying pan until hot.

  3. Lay the steaks in the pan.

Fry and serve

  1. Turn the steaks frequently until done, about 8 minutes (longer if thick).

  2. Serve on a very hot dish, adding a small piece of butter, a tablespoonful of ketchup, and seasoning with pepper and salt.

  3. If desired, pour a little boiling water into the pan, add pepper, salt, a small piece of butter, and a tablespoonful of Harvey's sauce or mushroom ketchup; hold over the fire for 1–2 minutes to let the gravy simmer, then pour over the steak and serve.

Nutrition, whole recipe (rough)

772Calories
25 gProtein
19 gFat
121 gCarbs

Counts 10 of 13 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Port Wine2 tbsp cooking wine (30ml)25
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0
Saucenot in our table0
Macenot in our table0

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

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tomato + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Mushroom + port winetop 10% of all pairs
    Smell alikemoderate
    Cooked together570 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Steaks (in the method)
Form the main body of the dish, cooked quickly to stay tender when thin.
Butter or clarified dripping
Conducts heat into the steak and adds fat for browning and flavour.
Boiling water
Dissolves pan residue into a thin gravy when poured into the hot pan.

The step that matters

Turn the steaks frequently. Thin steaks cook quickly and can dry out or overcook. Frequent turning spreads heat evenly so the outside browns without the centre becoming tough.

Swap the tomato

How well each one fits the dish's main ingredients (sauce, mushroom, ketchup, butter, flour, egg, port wine):

  1. Shallotfits better
  2. Capsicumfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against sauce, mushroom, ketchup, butter, flour, egg, port wine. 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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