Skip to main content
Main

Steak Stuffed and Rolled

A steak cut into thin slices, stuffed with a breadcrumb and suet mixture, rolled, tied, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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

  2. Beat the egg and stir it into the mixture, kneading it to form a lump.

  3. Add a little milk or water if needed.

  4. Divide the stuffing into 2 pieces and shape them like turkey eggs.

Stuff and cook

  1. Cut 2 thin slices of steak from the top of the rump, each weighing ½ lb and ¼ inch thick.

  2. Roll the stuffing into each piece of steak and tie them up with string.

  3. Heat a tablespoon of dripping in a stew-pan and fry the stuffed steak until browned.

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 wrapper that holds the stuffing and browns during frying.
Grated bread
Bulks out the stuffing and absorbs moisture for a soft, cohesive texture.
Suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Egg
Binds the stuffing so it holds together when shaped and rolled.

The step that matters

Frying the stuffed steak until browned. Searing over sufficient fat drives browning and flavour on the outside. Too little heat or crowding the pan leaves it pale and steamed, and the stuffing may not heat through before the outside overcooks.

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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes