Skip to main content
Main

Stuffed Beefsteak

A beef steak rolled with dressing, seasoned, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Stuffed Beefsteak

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. Trim off all the fat from the steak.

Stuff and roll

  1. Spread the dressing on the steak, then roll it up and tie it securely.

Bake

  1. Place the rolled steak in a pan with a little water, salt, and pepper.

  2. Bake at 350°F (175°C) for about one hour, basting occasionally.

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 + chickentop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Beef steak
Forms the main body of the dish and is rolled around the dressing.
Dressing
Fills the rolled steak, adding moisture and flavour to the lean meat.

The step that matters

Rolling and tying the steak. If the roll is loose or poorly tied, the dressing can leak out during baking and the meat may cook unevenly. A tight, secure roll holds the filling in place and helps the steak cook at a more even rate.

“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.

You might also like

Chicken BrothChicken Broth257 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesChicken SoupChicken Soup156 recipes