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Creamed Dried Beef

A dish of sliced dried beef simmered in white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Beef and sauce are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,650 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Dried Beef

Ingredients

Directions

Prepare the beef

  1. Remove gills from the dried beef and separate it into small pieces.

  2. Cover the beef with lukewarm water and let it stand for 10 minutes, then drain.

Cook

  1. Add the white sauce to the beef and cook in a double boiler for 10 minutes.

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. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Dried beef
Provides the salty, savory meat flavor that defines the dish.
White sauce
Adds creamy moisture and body that coats the beef pieces.

The step that matters

Soaking the dried beef. Soaking in lukewarm water for 10 minutes softens the very salty, firm beef and draws out some surface salt. Draining well keeps the final dish from tasting overly salty and prevents excess water from thinning the white sauce.

“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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