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Beef, Miroton of

Sautéed beef and onions simmered in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and beef 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 ↓

Beef, Miroton of

Ingredients

Directions

  1. Melt the butter in a frying pan over medium heat.

  2. Add the sliced onions and beef to the pan.

  3. Turn the meat constantly until it is evenly browned on both sides.

  4. Once browned, add the gravy, salt, and pepper.

  5. Allow to simmer for a few minutes without boiling.

  6. 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.

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 + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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 meat, which is gently browned and warmed through in the gravy.
Onions
Soften and sweeten as they cook in the butter, adding flavour to the dish.
Gravy
Supplies moisture and savoury flavour, and keeps the meat tender while it simmers.
Butter
Carries the heat and adds richness, helping the onions and meat brown.

The step that matters

Simmer without boiling. Once the gravy goes in, a gentle simmer keeps the meat tender. A hard boil toughens meat proteins and can make the gravy break or reduce too fast.

Swap the onion

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

  1. Potatofits about as well
  2. Onionthe original
  3. Capsicumfits about as well
  4. Tomatofits about as well

Fit is the average pairing score against butter, beef, 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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