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Beef Kavarma Kebap

A Bulgarian beef dish cooked with onions, garlic, wine, stock, and paprika.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Beef Kavarma Kebap

Ingredients

Directions

Prepare the meat

  1. Cut the meat in strips, season with salt and pepper and leave for half an hour.

  2. Heat the fat in a pan and brown the meat.

  3. Take the meat out and put aside.

Make the sauce

  1. In the same oil fry the finely chopped onion for 2-3 minutes and add to the meat.

  2. Season with salt, pepper, paprika and gently stir to mix the meat and onions.

  3. Add the stock, wine and chopped garlic to the hot oil in the pan.

  4. Bring to the boil.

  5. Simmer for a few minutes to reduce the sauce.

  6. Thicken with cornflour.

Nutrition, whole recipe (rough)

455Calories
28 gProtein
29 gFat
15 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

What each ingredient does

Frying beef steak
Provides the meat that browns and becomes tender in the stew.
Onion
Adds sweetness and savoury depth as it softens in the hot fat.
Wine
Adds acidity and aroma and helps lift the browned flavour from the pan.
Beef stock
Supplies the liquid that forms the sauce base and carries the flavour.
Cornflour
Thickens the simmering liquid into a glossy, lightly bodied sauce.

The step that matters

Browning the meat. Browning in hot fat creates savoury flavour through the Maillard reaction. Crowding the pan or stirring too early steams the meat instead, leaving it grey and bland.

Swap the clove

How well each one fits the dish's main ingredients (beef, onion, garlic, wine, pepper):

  1. Thymefits better
  2. Rosemaryfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against beef, onion, garlic, wine, pepper. 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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