Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Mish Qingjji Me Barbunja
Ingredients
Directions
Prepare the meat
Select shoulder parts of the veal and cut them into 1" cubes.
Wash the meat thoroughly with cold water, drain, and then place the meat in a pot together with butter and grated onions and stir fry for a few minutes.
As the meat is frying, add water until the pieces are covered.
Also add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes can be cut into pieces to the size of your choice).
Cover the pot and let the meat boil.
Add the beans and finish
In the meantime, cut the ends off the Lima beans and clean them well (you also cut them in half if you desire). Add the Lima beans to the meat after it has been boiling for several minutes.
Also add water until everything in the pot is covered.
Finally, when the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Pepper + tomatotop 7% of all pairsSmell alikemoderateCooked together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + tomatotop 8% of all pairsSmell alikemoderateCooked together20,633 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + peppertop 11% of all pairsSmell alikemoderateCooked together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Veal + oniontop 17% of all pairsSmell alikelowCooked together6,841 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Veal + tomatotop 18% of all pairsSmell alikemoderateCooked together709 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Provides the main protein, which becomes tender and flavorful as it simmers in liquid.
- Large lima beans
- Add starch and body, thickening the stew as they cook and soften.
- Tomatoes
- Add acidity and savory depth to the broth as they break down.
- Onion
- Adds sweetness and aroma as it softens and browns in the fat.
The step that matters
Letting the meat boil before adding the beans. Veal shoulder is tough and needs a long, steady simmer in liquid to become tender. Adding beans too early can leave the meat chewy and the beans overcooked.
Swap the onion
How well each one fits the dish's main ingredients (veal, pepper, tomato):
- Capsicumfits better
- Carrotfits better
- Okrafits better
- Onionthe original
Fit is the average pairing score against veal, pepper, tomato. 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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