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Bound Steak on Biscuits

A stew of round steak cooked in water, thickened with flour, served over baking powder biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bound Steak on Biscuits

Ingredients

Directions

Prepare and cook the steak

  1. Cut round steak into pieces about ½ inch square.

  2. Cover the steak with water and cook just below boiling until tender, or boil for 5 minutes.

  3. Transfer the hot steak to a fireless cooker and leave for 5 hours.

Thicken and serve

  1. Thicken the gravy with 2 tablespoons of flour mixed with 1 cup of water.

  2. Pour the meat and gravy over split baking powder biscuits.

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. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 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

Round steak
Lean, tough meat that becomes tender through long, moist cooking that breaks down connective tissue.
Flour
Starch that thickens the cooking liquid into a smooth gravy as it heats.
Baking powder biscuits
Soft, absorbent base that soaks up the gravy and serves as the bed for the meat.

The step that matters

Cook the steak just below boiling until tender. A hard boil toughens meat and can leave it chewy. Gentle, moist heat over a long period breaks down connective tissue, so the pieces become tender without drying out.

“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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