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Beefsteak Stuffed

A rolled flank or round steak seasoned, boiled, and basted until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and pork are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beefsteak Stuffed

Ingredients

Directions

Prepare

  1. Pound the steak well and season with coarse sea salt and black pepper.

  2. Spread the dressing over the steak, roll it up tightly, and tie it with twine.

Cook

  1. Place the rolled steak in a kettle with 1 quart of boiling water and boil slowly for 1 hour.

  2. Remove the steak and place it in a dripping pan, adding the boiling water for basting.

  3. Baste frequently until the steak is nicely browned.

  4. Alternatively, skewer 2 slices of salt pork on top, add a little water, and baste frequently.

  5. If it bakes too quickly, cover with a dripping pan.

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. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Flank or round steak
Forms the main body of the roll; pounding it thin lets it wrap tightly around the filling.
Dressing
Adds moisture and flavor inside the roll as the steak cooks.
Salt pork
Optional fat laid on top that renders during baking to moisten and brown the surface.

The step that matters

Rolling and tying the steak. A loose roll lets the dressing leak out and the steak unwind as it cooks. Rolling it tightly and tying it firmly keeps the filling inside and the slices neat.

“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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