Scraped Beef
Ingredients
Directions
Prepare
Lay the steak on a cutting board.
Scrape the steak into fine bits with a knife, removing all hard and gristly parts.
Cook and season
Heat the scraped beef in a pan over medium heat, stirring occasionally until thoroughly heated.
Season with a little coarse sea salt.
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
- Steak
- Provides the meat itself; scraping it fine gives a tender, loose texture rather than a chewy cut.
The step that matters
Removing hard and gristly parts while scraping. Connective tissue and gristle do not soften much with brief heating, so leaving them in makes the finished beef chewy and uneven. Removing them keeps the texture soft and consistent.
“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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