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Stewed Rump-steaks

Stewed rump steaks cooked with butter, onions, and broth, seasoned with peppercorns and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Stewed Rump-steaks

Ingredients

Directions

Sear the steaks

  1. Melt the butter in a stew pan over low heat.

  2. Add the two onions and the rump steaks to the pan.

  3. Cook the steaks for 5 minutes.

  4. Turn the steaks and cook for another 5 minutes.

Stew and season

  1. Boil the button onions for 30 to 60 minutes until tender.

  2. Add the cooking liquid from the button onions to the steaks.

  3. If the liquid does not cover the steaks, add broth or boiling water.

  4. Season with black peppercorns and coarse sea salt to taste.

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 + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rump steaks
Thick cut provides the meat that becomes tender during slow stewing.
Butter
Fat that carries heat into the pan and helps the steaks and onions brown lightly.
Onions
Soften as they cook, adding sweetness and savory depth to the stewing liquid.
Button onions
Cook until tender and add sweetness and body to the cooking liquid.

The step that matters

Keeping the steaks covered while stewing. If the liquid drops below the steaks, the exposed parts dry out and toughen. Adding hot broth or boiling water keeps the meat moist and lets collagen in the tougher cut break down gently.

“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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