Name: Solomon Grundy
Ingredients: 1 pound lean ground beef; 1 large onion, diced; 2 cans condensed Vegetable Soup; 1 can water

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Solomon Grundy

Time10 minutes

Ingredients

1 pound lean ground beef
1 large onion, diced
2 cans condensed Vegetable Soup
1 can water

Directions

Brown ground beef and onion in a large skillet over medium high heat until mixture falls apart. Drain and discard fat.
Stir in vegetable soup and water. Reduce heat to medium low. Simmer for 10 minutes.

Nutrition, whole recipe (rough)

414Calories

27 gProtein

29 gFat

10 gCarbs

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Vegetable	1 tbsp (14g)	120
Onion	1 medium (110g)	44
Soup	not in our table	0
Water	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.

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.

Beef + oniontop 7% of all pairs

Smell alikemoderate

Cooked together17,092 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

Lean ground beef: Provides the main protein and savory flavor once browned.
Onion: Adds sweetness and aroma as it softens and browns with the beef.
Condensed vegetable soup: Supplies liquid, seasoning and body that turns the mixture into a stew.

“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.