Beefsteak

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. Parsnip + carrottop 1% of all pairs
   Smell alikestrong
   Cooked together1,097 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

2. Carrot + potatotop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

3. Parsnip + potatotop 6% of all pairs
   Smell alikemoderate
   Cooked together353 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

4. Olive + potatotop 7% of all pairs
   Smell alikemoderate
   Cooked together6,458 recipes

   Shared aroma: 2-undecenal (sweet).

5. Beef + potatotop 8% of all pairs
   Smell alikemoderate
   Cooked together2,052 recipes

   Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Beef

Provides the main protein and meaty flavour of the dish.

Mutton

Adds a richer, more robust meat flavour alongside the beef.

Fresh cream

Adds richness and a smooth, creamy texture to the sauce.

Strong cheese

Adds sharp, savoury flavour to the cream and oil mixture.

Mild olive oil

Adds fat and a smooth mouthfeel that carries the sauce's flavour.

Swap the parsnip

How well each one fits the dish's main ingredients (beef, mutton, cream, cheese, olive, carrot, potato):

1. Tomatofits better
2. Onionfits better
3. Spinachfits better
4. Parsnipthe original

Fit is the average pairing score against beef, mutton, cream, cheese, olive, carrot, potato. Candidates are from the same food group and used in at least 100 recipes.