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Stuffed Beefsteak

A beef steak rolled with a breadcrumb and onion stuffing, roasted and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Beefsteak

Ingredients

Directions

Prepare the stuffing

  1. Combine the bread crumbs, salt, pepper, and butter in a bowl and mix well.

  2. Add the chopped onion to the mixture.

  3. Moisten slightly with milk.

Assemble the roll

  1. Lay the steak flat on a cutting board and spread a thin layer of butter over it.

  2. Sprinkle the steak with salt and pepper.

  3. Spread the stuffing over the steak.

  4. Place tiny bits of butter on top.

  5. Roll the steak tightly, keeping the stuffing inside, and secure with twine.

Roast and serve

  1. Place the roll in an iron pot and roast like a pot roast.

  2. Remove the twine and place the beef on a serving dish.

  3. Pour gravy around it before serving hot.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Round beef steak
Forms the outer wrap that holds the stuffing and becomes tender during slow pot roasting.
Bread crumbs
Form the bulk of the stuffing and soak up milk and butter to keep the filling moist.
Butter
Adds richness and moisture, helping the steak and stuffing brown and taste savory.
Onion
Adds aroma and savory sweetness as it softens in the stuffing.
Milk
Moistens the bread crumbs so the stuffing holds together without becoming dry.

The step that matters

Rolling the steak tightly. A loose roll lets stuffing escape and leaves gaps. Tight rolling and firm twine keep the filling inside and help the roll cook evenly during roasting.

Swap the onion

How well each one fits the dish's main ingredients (beef, butter, bread, pepper, milk):

  1. Potatofits better
  2. Tomatofits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against beef, butter, bread, pepper, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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