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Broiled Breaded Beef

Breaded beef pieces broiled and served with a horseradish cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and horseradish match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,784 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Broiled Breaded Beef

Ingredients

Directions

Prepare the beef

  1. Season the beef pieces with salt, pepper, and onion juice if desired.

  2. Brush the beef with egg white and roll in bread crumbs.

Broil and make the sauce

  1. Place on a greased broiler and broil over a clear fire for five minutes.

  2. For the sauce, mix horseradish, vinegar, salt, and pepper thoroughly.

  3. Stir in the whipped cream until well combined.

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 + horseradishtop 7% of all pairs
    Smell alikestrong
    Cooked together1,784 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

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

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

  4. Pepper + horseradishtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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

Rare roast beef
Forms the main body of the dish, carrying the flavor and texture of the meat.
Egg white
Acts as a binder so the bread crumbs stick to the beef pieces.
Soft bread crumbs
Form a crisp, browned coating when broiled, giving contrast to the tender meat.
Horseradish
Adds sharp, pungent heat that flavors the sauce and cuts the richness of the beef.
Heavy cream
Adds fat and smoothness, mellowing the sharpness of the horseradish in the sauce.

The step that matters

Broiling the breaded beef. The beef is already rare, so it needs only a short, hot broil. Over-broiling dries and toughens the meat before the crumb coating browns.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (beef, pepper, egg, bread, horseradish, vinegar, cream):

  1. Mustardfits better
  2. Shallotfits about as well
  3. Chivefits about as well
  4. Onionthe original

Fit is the average pairing score against beef, pepper, egg, bread, horseradish, vinegar, cream. 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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