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Beef Olives

Thin beef strips rolled with a cracker and herb mixture, fried, then simmered in a pork‑fat sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Beef Olives

Ingredients

Directions

Prepare the beef

  1. Trim edges and fat from the beef, then cut into strips 3 inches wide and 4 inches long.

  2. Season the beef strips with salt and pepper.

  3. Chop the trimmings and fat finely, then mix with cracker, sage, savory, pepper, and salt.

  4. Spread the mixture on the beef strips, roll them up, and tie with twine.

  5. Roll the beef rolls in flour.

Brown and make the gravy

  1. Fry the pork until brown, then remove from the pan and fry the beef rolls until brown.

  2. Transfer the beef rolls to a small covered saucepan.

  3. In the remaining fat, stir in 1 tablespoon of flour until smooth and brown.

  4. Gradually add 1½ pints of boiling water, stirring for 2-3 minutes, and season to taste.

Simmer and serve

  1. Pour the sauce over the beef rolls, cover, and simmer for 2 hours.

  2. Remove the strings with a sharp knife and place the rolls on a dish, pouring the gravy over them.

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Sage + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Sage + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Beef
Forms the wrapped rolls and becomes tender during the long simmer.
Powdered cracker
Absorbs juices and binds the chopped filling so it stays in the roll.
Pork
Fried until brown to add savory flavour and fat for browning the rolls.
Flour
Coats the rolls to help them brown, and thickens the gravy as it cooks.

The step that matters

Stir the flour into the fat until smooth and brown. Cooking flour in fat builds a nutty, browned base for the gravy. Adding the boiling water gradually while stirring prevents lumps and keeps the sauce smooth.

Swap the sage

How well each one fits the dish's main ingredients (beef, pepper, pork, flour):

  1. Marjoramfits about as well
  2. Thymefits about as well
  3. Jalapenofits about as well
  4. Sagethe original

Fit is the average pairing score against beef, pepper, pork, flour. 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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