Skip to main content
Main

Hashed Beef

A dish of thinly sliced roast or stewed beef sautéed with flour, salt, pepper, and water or broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Hashed Beef

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Hashed Beef

Ingredients

Directions

Prepare

  1. Cut the beef into thin slices, using a small amount of fat.

  2. Place the slices in a dish and sprinkle with flour, salt, and pepper.

Cook and serve

  1. Transfer the meat to a stewpan and moisten with water or broth.

  2. Add coloring for a nice brown color if desired.

  3. Warm gently over low heat, stirring occasionally, for 15 minutes.

  4. Taste and adjust seasoning if necessary, then serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  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

Roast beef
Provides the main protein; slicing thinly lets it warm through quickly and stay tender.
Flour
Thickens the cooking liquid slightly and helps the sauce cling to the meat.
Water or light broth
Supplies moisture so the sliced beef warms without drying out and forms a light sauce.

The step that matters

Warm gently over low heat, stirring occasionally. High heat or neglect can toughen and dry thin slices of cooked beef, and can scorch the flour-thickened liquid on the pan bottom. Gentle heat with stirring warms the meat evenly and keeps the sauce smooth.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (beef, flour, pepper, parsley, sauce, vinegar, mushroom):

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against beef, flour, pepper, parsley, sauce, vinegar, mushroom. 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.

More hashed beef recipes

on Toast 14 See all 20 →

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes