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American Southern
Forced Steak
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 37. One of the earliest known cookbooks by an African American author.
20 minPrep Time
90 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
Grinding the meat breaks down tough muscle fibers and connective tissue, making an inexpensive cut tender without extended braising. The long, gentle simmer in fat and minimal liquid creates a concentrated fond while the ground texture allows flavors to penetrate evenly. Basting with the pan liquid and onions builds layers of flavor through the Maillard reaction, while the final cream gravy emulsifies the rendered fat and browned bits into a cohesive sauce.
Before You Begin
- •This recipe adapts a historic 19th-century technique; modern cooks should use 1.5-2 lbs of chuck or round steak for 8 servings
- •Chill the meat in the freezer for 30 minutes before grinding to ensure clean cuts and prevent smearing
- •Have all ingredients prepped before starting—once the meat begins cooking, it requires frequent attention and turning
- •Use very low heat throughout; 'simmering' here means gentle cooking at barely a bubble to prevent toughening the ground meat
- •The rolls should be shaped like small logs or patties about 1-inch thick for even cooking
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