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Steak, Stuffed

A beef steak rolled with parsley, bread crumbs, onion, and spices, then browned and simmered in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Steak, Stuffed

Ingredients

Directions

Prepare

  1. Cut the beef into one large, thin slice.

  2. Mix the stuffing ingredients and spread over the beef.

  3. Roll the beef up and sew it closed.

Brown the beef

  1. Heat the dripping in a stewpan until hot.

  2. Fry the beef until browned, then remove it.

Braise

  1. Fry the flour and chopped onion in the hot dripping until brown.

  2. Add the hot water.

  3. Bring to a boil.

  4. Replace the stuffed steak.

  5. Simmer gently for two 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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lemon + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Steak
Forms the main body that is rolled around the stuffing and becomes tender during long simmering.
Bread crumbs
Absorb moisture and give the stuffing body so it holds together inside the roll.
Egg
Binds the stuffing ingredients together so they set firmly when cooked.
Dripping
Carries heat and adds fat, helping the beef brown well and giving the sauce flavour.
Onion
Softens and browns in the dripping, adding sweetness and savoury depth to the sauce.

The step that matters

Simmer gently for two hours. Low, gentle heat slowly breaks down the connective tissue in the beef, making it tender. A hard, rapid boil tightens the muscle fibres and toughens the meat, and can also break the roll open.

“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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