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Beefsteak Stuffed

Beefsteak rolled with dressing and salt pork, boiled and basted until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and pork are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beefsteak Stuffed

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

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

  2. Spread the dressing on the steak, roll it up, and tie it closely with twine.

Cook

  1. Place the rolled steak in a kettle with boiling water and boil slowly for 1 hour.

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

  3. Add the boiling water from the kettle to the pan and baste frequently until browned.

  4. Alternatively, place the steak directly in the dripping pan, skewer the salt pork on top, add a little water, and baste frequently.

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 + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 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

Flank or round steak
Forms the main body of the dish and becomes tender with slow, gentle cooking.
Salt pork
Adds fat and savoury flavour that bastes into the meat and keeps it moist.

The step that matters

Boil slowly for 1 hour. Gentle, slow heat keeps the water from churning and toughening the meat, letting the tough connective tissue soften gradually so the steak stays tender rather than dry and stringy.

“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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