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Beefsteak Rolled

A rolled round steak seasoned with dressing, baked, and served with gravy made from its drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beefsteak Rolled

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Spread a layer of dressing over the round steak.

  2. Starting at one end, carefully roll the steak and tie it to keep its shape.

Bake and serve

  1. Bake in a 350°F (175°C) oven, basting often.

  2. Make a gravy from the drippings and pour it around the meat when ready to serve.

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

What each ingredient does

Round steak
Forms the main body of the dish, rolled around the filling and cooked until tender.
Dressing for turkeys
Adds moisture and savory flavor inside the rolled steak as it bakes.
Drippings for gravy
Supply concentrated meat flavor for the gravy served with the steak.

“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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