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Mince Beef Toast

A toast topped with finely chopped steak simmered with butter, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mince Beef Toast

Ingredients

Directions

Prepare

  1. Chop the steak finely.

  2. In a skillet, combine the chopped steak with a little water, butter, and salt.

  3. Simmer for about 30 seconds.

Assemble and serve

  1. Prepare toast as you would for egg toast.

  2. Spread the meat mixture over each slice of toast and 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Round steak or cold rare steak
Provides the main meat topping, which is cooked briefly so it stays tender and moist.
Butter
Adds richness and fat, helping the meat mixture taste savoury and feel smooth.
Bread for toast
Forms the base that holds the meat mixture and adds a toasted, crisp contrast.

The step that matters

Simmer for about 30 seconds. The meat is only briefly heated, so it should be chopped finely and not overcooked. Prolonged heat toughens muscle proteins and dries the meat, while a short simmer keeps it moist and tender.

“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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