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Savoury Hash of Australian Meat

A hash made with steak, onion, shallot, and bacon, cooked until browned and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Onion and shallot match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,431 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Savoury Hash of Australian Meat

Ingredients

Directions

  1. Fry the minced onion and shallot in a pan until soft.

  2. Add the small bacon pieces and cook until crispy.

  3. Incorporate the steak and cook until browned.

  4. Serve hot, ensuring the meat is tender and flavorful.

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 + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Tender steak
Forms the main body of the dish and browns to develop savory flavor.
Bacon
Renders fat into the pan and adds smoky, savory flavor and crispness.
Onion
Softens and turns sweet as it cooks, adding aroma and depth.
Shallot
Softens into the pan, adding a mild aromatic sweetness.

The step that matters

Browning the steak. Searing the steak until browned drives Maillard reactions that create rich flavor. Cooking it too long past that point dries and toughens the meat, so the steak needs to be watched closely.

“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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