Why it works: Meat and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,167 recipes. The science ↓
Beef Croquettes
Ingredients
Directions
Make the mixture
Combine the chopped or ground cold meat with the brown sauce in a pot.
Boil the mixture together until well combined, then cool it.
Shape and fry
Mould the cooled mixture into croquette shapes.
Coat each croquette in breadcrumbs.
Fry the croquettes in hot oil until golden brown.
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.
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Meat + saucetop 22% of all pairsSmell alikelowCooked together2,167 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cold cooked meat
- Forms the bulk of the croquettes and gives them a meaty flavour and body.
- Brown sauce
- Binds the chopped meat together so the mixture can be shaped.
- Breadcrumbs
- Form a crisp outer coating that browns when fried.
The step that matters
Cool the mixture before shaping. A warm, soft mixture is too loose to hold its shape and can slump or split. Cooling lets it firm up so the croquettes keep their form when coated and fried.
“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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