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Round Steak on Biscuits

A dish of tender round steak served over crusty biscuits with a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Round Steak on Biscuits

Ingredients

Directions

Prepare the steak

  1. Cut the round steak into pieces about ½ inch square.

  2. Cover the steak with water and cook just below boiling until tender, or boil for 5 minutes.

  3. While still hot, place the steak in a fireless cooker and leave for 5 hours.

Make the gravy and serve

  1. Thicken the gravy with 2 tablespoons of flour mixed with 1 cup of water.

  2. Pour the meat and gravy over split baking powder biscuits that are baked until crusty.

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. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 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
Provides the meat, which becomes tender through long, gentle cooking in liquid.
Flour
Thickens the cooking liquid into a smooth gravy as its starch swells with heat.
Baking powder biscuits
Serve as the base, soaking up the gravy while their crust stays crisp on top.

The step that matters

Cooking the steak just below boiling. Holding the water just under a boil lets collagen in the round steak break down slowly into tender gelatin. A hard boil can toughen the muscle fibers and make the meat 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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