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Italian Rump Steaks

A stew of rump steak with onions, carrots, turnip, and butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Italian Rump Steaks

Ingredients

Directions

Prepare

  1. Lightly brown the steak in a frying pan.

  2. Rub flour into the butter until it is fully incorporated.

  3. Stick cloves into the onion and tie it in muslin.

  4. Brown the carrots and turnip, cut into rounds.

  5. Mix the warm water with the butter and flour mixture.

Braise

  1. In a stew pan, layer the steaks and vegetables, pouring the liquid over them.

  2. Simmer slowly for 2 to 3 hours.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + turniptop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Rump steak
Provides the main meat, which becomes tender through long, slow simmering.
Butter
Adds richness, and with flour forms a roux that thickens the cooking liquid.
Flour
Combines with the butter to thicken the liquid into a smooth, rich sauce.
Onion
Releases sweetness and savory aroma into the braising liquid as it simmers.
Carrots
Add sweetness and body to the sauce as they soften during simmering.

The step that matters

Simmer slowly for 2 to 3 hours. Low, gentle heat breaks down the tough connective tissue in rump steak, making it tender. Boiling hard toughens the meat and can make the liquid cloudy.

Swap the clove

How well each one fits the dish's main ingredients (butter, flour, onion, carrot, turnip):

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

Fit is the average pairing score against butter, flour, onion, carrot, turnip. 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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