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Broiled Breaded Beef

Slices of rare roast beef coated in breadcrumbs, broiled, and served with a horseradish cream sauce.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Horseradish and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,646 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Broiled Breaded Beef

Ingredients

Directions

Prepare the beef

  1. Cut rare roast beef in pieces ¾ inch thick.

  2. Season with salt, pepper and onion juice if desired.

  3. Brush over with white of egg.

  4. Roll in soft bread crumbs.

  5. Place on greased broiler.

Broil and serve

  1. Broil over a clear fire five minutes.

  2. Serve with horseradish sauce.

Make the horseradish sauce

  1. Mix 2 tablespoons of grated horseradish with 1 tablespoon of vinegar, 1 salt spoon each of salt and pepper, mixing thoroughly.

  2. Stir in 4 tablespoons of cream beaten stiff.

Nutrition, whole recipe (rough)

60Calories
1 gProtein
6 gFat
2 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Horseradishnot 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 Jacqueline Harrison Smith (ed.). 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. Horseradish + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Horseradish + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Horseradish + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together483 recipes

    Shared aroma: octanal (fat, soap).

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Roast beef (in the method)
Is the main protein, cooked briefly by broiling to heat through while staying tender.
White of egg (in the method)
Acts as a sticky binder so the bread crumbs adhere to the beef.
Soft bread crumbs (in the method)
Form a crisp, golden coating that browns under the broiler.
Cream
Beaten stiff, it adds richness and a smooth, airy body to the sauce.
Horseradish
Provides the sharp, pungent heat that flavours the sauce.
Vinegar
Adds acidity that sharpens the horseradish flavour.

The step that matters

Broil over a clear fire. Five minutes over a clear, hot fire browns the crumb coating quickly. Too little heat or too long a time dries the beef, while the thin crust needs enough heat to set and brown before the meat overcooks.

Swap the horseradish

How well each one fits the dish's main ingredients (vinegar, cream, pepper):

  1. Capsicumfits better
  2. Mustardfits about as well
  3. Horseradishthe original
  4. Spinachfits about as well

Fit is the average pairing score against vinegar, cream, pepper. 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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