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Scraped Beef Sandwiches

A sandwich made by scraping round steak into pulp, seasoning with salt, pepper, and beef juice, and spreading on thin stale bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Scraped Beef Sandwiches

Ingredients

Directions

Prepare

  1. Place the round steak on a meat board and scrape out all the pulp with a dull knife.

  2. Add a little coarse sea salt, black pepper, and enough raw beef juice to make a firm jelly.

Assemble and serve

  1. Cut stale bread into very thin slices and spread the beef pulp on them.

  2. Cut the sandwiches into small pieces.

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 + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

What each ingredient does

Round steak
Provides the lean beef pulp that forms the sandwich filling.
Raw beef juice
Binds the seasoned pulp into a firm, spreadable jelly.
Stale bread
Serves as the thin base that holds the beef filling.

“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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