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Beef Scollops

Beef Scolops is a dish of small cubes of tender rump steak simmered in butter, seasoned with pepper and salt, served hot with butter‑fried croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Beef Scollops

Ingredients

Directions

Prepare the beef

  1. Cut the steak into very small squares.

Cook

  1. In a stewpan, melt the butter and brown the meat well.

  2. Season with pepper and salt, then simmer for 1 hour, stirring constantly.

Serve

  1. Serve very hot with croutons of bread fried in butter.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rump steak
Tender beef provides the main substance of the dish, cut small so it cooks through evenly.
Butter
Browns the meat and adds richness and a nutty flavour to the dish.

The step that matters

Browning the meat well. Browning creates deep flavour through the Maillard reaction. Meat that is only greyed in the pan will taste flat, so brown in batches rather than crowding the pan.

“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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