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Stuffed Round Steak

A round steak stuffed with bread and sage, baked and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Round Steak

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Spread the round steak with a mixture of bread and sage stuffing.

  2. Roll the steak tightly and tie it with kitchen twine.

  3. Dust the outside with flour and season with salt and pepper.

Bake and serve

  1. Bake in a preheated oven at 350°F (175°C) for 2-3 hours, basting often.

  2. Serve with tomato sauce around the steak.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  4. Sage + tomatotop 12% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Sage + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 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 is cooked slowly to become tender.
Bread
Makes up the stuffing, adding bulk and absorbing juices inside the roll.
Flour
Dusted on the outside, it helps the surface brown during baking.
Tomato sauce
Served around the steak, adding moisture and acidity to the dish.

The step that matters

Basting often during baking. Tough cuts like round steak need long, slow cooking with moisture. Regular basting keeps the surface from drying out while collagen slowly breaks down into tender meat over the 2-3 hour bake.

Swap the sage

How well each one fits the dish's main ingredients (bread, flour, pepper, tomato, sauce):

  1. Capersfits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Sagethe original

Fit is the average pairing score against bread, flour, pepper, tomato, sauce. 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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