Skip to main content
Main

Spiced Tomato Beefsteak

A thick steak rolled with crackers, spices, and butter, simmered in canned tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and tomato are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,918 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Spiced Tomato Beefsteak

Ingredients

Directions

Prepare the beef

  1. Cut gashes into the steak and fill them with powdered crackers, spices, and bits of butter.

  2. Roll up the steak and tie it with string.

Cook and serve

  1. In a saucepan, combine the canned tomatoes and lay the beef roll in it.

  2. Cook slowly for 2 hours.

  3. Untie the roll and serve on a platter with the tomatoes around it.

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. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

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

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

What each ingredient does

Thick round steak
Forms the main body of the dish and becomes tender during long, slow cooking.
Powdered crackers
Absorb juices and add body to the filling inside the steak.
Canned tomatoes
Provide moisture and acidity that flavor the beef during slow simmering.
Butter
Adds richness and moisture to the filling as it melts into the meat.

The step that matters

Cook slowly for 2 hours. Low, gentle heat breaks down the connective tissue in a tough round steak, so it turns tender rather than dry or chewy. Cooking too fast or too hot can toughen the meat.

“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

Tomato SoupTomato Soup526 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipesCream Tomato SoupCream Tomato Soup28 recipes