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Scraped Beef

Thin slices of beef scraped into small cakes, broiled and served with butter and garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Scraped Beef

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the beef

  1. Cut the beef into thin slices.

  2. Scrape the meat lightly with a sharp knife on both sides until the pulp separates from the tough fibers.

  3. Form the scraped meat into small cakes or patties.

Cook and serve

  1. Broil or pan-broil the cakes until cooked through.

  2. Season with salt and serve on a hot plate with a small piece of butter and garnish with parsley, celery, or lettuce.

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 + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

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

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Beef
Provides the protein that forms the cakes; scraping separates the tender pulp from tough fibers.

The step that matters

Scraping the meat lightly. Scraping too hard pulls in tough connective fibers and sinew, while scraping too little leaves the meat coarse and stringy. Light, even strokes release the tender pulp so the cakes hold together with a soft texture.

Swap the parsley

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

  1. Pepperfits better
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Thymefits about as well

Fit is the average pairing score against beef, butter. 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.

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