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Braised Sirloin with Stuffed Potatoes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Braised Sirloin with Stuffed Potatoes

Ingredients

Directions

  1. Lard and braise the top sirloin until done.

  2. Remove the meat and strain the cooking liquid.

  3. Skim the fat and reduce the liquid to a glaze.

  4. Slice the meat and serve with the glaze.

  5. Use a potato scoop to cut out the potatoes, then remove the centers with a column cutter.

  6. Blanch and drain the potatoes, then fill the holes with savory forcemeat.

  7. Bake the stuffed potatoes with butter until browned.

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. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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