Beef Hash

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

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

2. Flour + peppertop 19% of all pairs
   Smell alikemoderate
   Cooked together50,459 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Cream + flourtop 20% of all pairs
   Smell alikemoderate
   Cooked together30,481 recipes

   Shared aroma: acetaldehyde (pungent, ethereal).

4. Cream + peppertop 23% of all pairs
   Smell alikelow
   Cooked together21,449 recipes

   Shared aroma: acetic acid (sour, vinegar).

5. Beef + flourtop 25% of all pairs
   Smell alikelow
   Cooked together10,677 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold steak or roast beef

Provides the meat, which is the main body of the dish.

Cream or milk

Adds moisture and richness to the sauce, softening its texture.

Flour

Thickens the liquid into a smooth sauce that clings to the beef.

Thin slices of toast

Provides a crisp base that soaks up the sauce.

The step that matters