Skip to main content
Main

Stuffed Steak

A steak filled with rice, peppers, onions, and spices, baked and finished with a milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stuffed Steak

Ingredients

Directions

Prepare the steak

  1. Lay the steak on a chopping board.

  2. Gently hack it both ways of the grain on one side with a semi-sharp knife.

  3. Spread melted butter over the hacked side of the steak.

Fill and roll

  1. Mix the rice, chopped green pepper, chopped onion, paprika, salt, and cayenne pepper together.

  2. Spread the mixture evenly on the hacked side of the steak.

  3. Roll the steak tightly and tie it to hold its shape.

Bake and finish

  1. Place the rolled steak in a covered baking pan and bake until tender, adding a small amount of water.

  2. Remove the cover at the end of the baking period to allow the roll to brown.

  3. Thicken the gravy in the pan by adding 1 cup of milk.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Thick round steak
Forms the outer wrap and provides the meat that becomes tender during slow baking.
Boiled rice
Fills the roll and absorbs juices, adding bulk and a soft texture.
Green pepper
Adds fresh, slightly bitter flavor and some moisture to the filling.
Onion
Adds savory sweetness and aroma to the filling as it softens.
Milk
Enriches the pan liquid so it thickens into a creamier gravy.

The step that matters

Rolling and tying the steak tightly. A loose roll lets filling fall out and cook unevenly. Tight rolling and firm tying keep the filling in place and help the roll hold its shape during long, moist baking.

Swap the onion

How well each one fits the dish's main ingredients (rice, pepper, butter, milk):

  1. Potatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against rice, pepper, butter, milk. 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

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes