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Fried Heef Steaks

Fried beef steaks served with a shallot gravy made from hot gravy or water and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and shallot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,081 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Heef Steaks

Ingredients

Directions

Cook the steaks

  1. Season the rump steaks with coarse sea salt and black pepper.

  2. Fry the steaks in a little butter until thick and brown.

  3. Remove the steaks and place them in a dish.

  4. Pour out the fat from the frying pan.

Make the sauce and serve

  1. If using gravy, heat ½ pint of it; if not, mix ½ pint of hot water with flour, pepper, and salt.

  2. Add the chopped shallots and boil for 2 minutes in the pan.

  3. Pour the sauce over the steaks and serve.

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 + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + shallottop 17% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rump steaks
Main protein; searing browns the surface and sets its flavour.
Butter
Fat for frying that browns the steak surface and adds rich flavour.
Shallots
Softened in the pan juices, adding mild sweetness and aroma to the sauce.
Flour
Thickens the hot water into a sauce, giving it body.

The step that matters

Frying the steaks until thick and brown. The steaks need a hot pan so the surface browns through the Maillard reaction, building flavour. Too little heat leaves them grey and steamed rather than seared.

Swap the shallot

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

  1. Shallotthe original
  2. Chivefits about as well
  3. Capsicumfits about as well
  4. Okrafits about as well

Fit is the average pairing score against pepper, butter, flour. 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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