Skip to main content
Main

Stuffed Beefsteak

A beefsteak rolled with stuffing, boiled, then basted in its own cooking water and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Stuffed Beefsteak

Ingredients

Directions

Prepare

  1. Pound the steak well and season with coarse sea salt and pepper.

  2. Spread the steak with your chosen stuffing.

  3. Roll the steak tightly and tie it with twine.

Cook

  1. In a kettle, bring 1 quart of water to a boil.

  2. Boil the stuffed steak slowly for 1 hour.

  3. Remove the steak and place it in a dripping pan.

  4. Add the boiling water used for cooking to the pan and baste the steak until browned.

  5. Make gravy from the drippings.

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

Flank or round steak
Forms the main body of the dish; slow cooking tenderizes its lean, fibrous meat.
Stuffing
Adds flavor and moisture inside the rolled steak as it cooks.

The step that matters

Boil the stuffed steak slowly for 1 hour. Lean, tough cuts like flank or round need a long, gentle simmer so collagen breaks down and the meat becomes tender. A rapid boil can toughen the muscle fibers and dry the outside.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes