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Round Steak En Casserole

A casserole of browned round steak topped with gravy and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Round Steak En Casserole

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the steak

  1. Coat the round steak with flour.

  2. Heat fat in a skillet and brown the steak on all sides.

Make the gravy

  1. Remove the steak and make gravy in the skillet.

Bake

  1. Place the steak in a greased casserole dish, season with salt and pepper, and cover with gravy.

  2. Bake in a 350°F (175°C) oven for 1.5 hours.

  3. Optionally, add potatoes to the casserole to cook with the meat.

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 + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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 main meat, which becomes tender during the long, moist bake.
Flour
Coats the steak so it browns well and thickens the gravy made in the skillet.
Fat
Carries heat for browning the steak and builds flavour in the pan drippings used for gravy.

The step that matters

Browning the floured steak on all sides. Browning through the flour creates deep savoury flavour through the Maillard reaction. Crowding the pan steams the meat instead, leaving it pale and less flavourful.

“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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