Skip to main content
Main

Stuffed Beef Steak

A steak stuffed with filling, rolled, sewn, and stewed in water with butter or drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Stuffed Beef Steak

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Spread the stuffing over the steak.

  2. Roll it up and sew it together with coarse thread.

Stew and serve

  1. Place it on a rack in an iron pot, ensuring it does not touch the bottom.

  2. Add enough water to cover the steak and the butter or drippings.

  3. Let it stew slowly for 2 hours, or longer if necessary.

  4. Thicken the gravy before serving.

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

What each ingredient does

Rump steak
Forms the main body of the dish and becomes tender through slow, moist cooking.
Butter or drippings
Adds fat and richness to the pan liquid, flavouring the gravy.

The step that matters

Let it stew slowly for 2 hours, or longer if necessary. Low, slow moist heat breaks down connective tissue in tough cuts like rump, making the meat tender. Rushing with high heat or stopping early leaves it chewy.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes