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Stuffed Beefsteak

A beefsteak rolled with stuffing, simmered in water and optional wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and wine are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 8,066 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Beefsteak

Ingredients

Directions

Prepare

  1. Pound the beefsteak and season it with salt and pepper.

  2. Spread the stuffing thickly over the beefsteak and roll it up, tying it securely.

Stew and serve

  1. Place the rolled beefsteak in a dripping pan and cover it with cold water.

  2. Let it stew slowly for 2 to 3 hours, adding boiling water as needed.

  3. Serve with the gravy in a boat, adding a glass of wine if desired.

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. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 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

Beefsteak
Slow stewing softens the tough connective tissue into a tender, moist meat.
Stuffing
Fills the rolled steak, adding bulk and flavour that soaks up juices as it cooks.
Wine
Optional addition to the gravy that adds acidity and depth of flavour.

The step that matters

Let it stew slowly for 2 to 3 hours. Long, gentle, moist heat is needed to break down the collagen in the round so the meat becomes tender rather than chewy. Keeping the liquid topped up with boiling water prevents the pan from drying out while the meat cooks.

“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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