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Steak Stuffed and Rolled

A steak rolled around a bread, suet, egg, and parsley filling, then browned and simmered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Steak Stuffed and Rolled

Ingredients

Directions

Prepare the stuffing

  1. Cut two thin slices of steak from the top of the rump, each weighing ½ lb and ¼ inch thick.

  2. In a bowl, mix the grated bread, suet, parsley, pepper, and salt.

  3. Beat the egg and stir it into the mixture.

  4. Knead the mixture with your hand to moisten.

  5. If needed, add a little milk or water.

  6. Divide the stuffing into two pieces.

  7. Shape each piece like a turkey egg.

  8. Roll each piece into a steak.

Cook and simmer

  1. Tie the rolled steak with string.

  2. Heat 2 teaspoons of dripping in a stew pan.

  3. Fry the stuffed steak pieces until browned.

  4. Pour off excess dripping.

  5. Add 1½ cups of water.

  6. Allow to simmer.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

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

What each ingredient does

Steak
Forms the outer wrap and the main body of each roll, providing the meat that cooks and browns.
Grated bread
Absorbs moisture and binds the stuffing so it holds its shape during rolling.
Suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Egg
Binds the stuffing together, helping it hold its shape when rolled and cooked.

The step that matters

Frying the stuffed steak until browned. Browning the outside before simmering builds surface flavour through the Maillard reaction. Pouring off excess dripping first keeps the dish from becoming greasy.

Swap the parsley

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

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Marjoramfits less well
  4. Sagefits less well

Fit is the average pairing score against bread, egg, pepper. 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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