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Round Steak French Roasted

A French-style roast of round steak with onion, thickened with browned flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Onion and flour are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Round Steak French Roasted

Ingredients

Directions

Prepare and brown

  1. Cut the round steak into pieces about 5 inches square.

  2. In an iron kettle, brown the steak pieces without scorching them.

Stew

  1. Add a little water and the chopped onion, then let it stew slowly.

  2. Renew the water as it boils away until the steak is tender enough to cut with a fork.

Thicken the gravy

  1. Brown the flour in a tin plate on top of the stove.

  2. Mix the browned flour with a little cold water until smooth, then use it to thicken the gravy.

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. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Round steak
Forms the main body of the dish and becomes tender through slow stewing.
Onion
Adds aromatic sweetness and flavour to the stewing liquid and gravy.
Flour
Thickens the gravy when browned and mixed into liquid.

The step that matters

Renew the water as it boils away. Stewing tough cuts slowly needs enough liquid to keep the meat from drying out or scorching while the connective tissue softens into tenderness.

“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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