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Minced Collops Au Naturel

A simple minced beef dish seasoned with pepper and salt, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Minced Collops Au Naturel

Ingredients

Directions

Prepare

  1. Finely mince the beef.

  2. Season with pepper and coarse sea salt.

Cook

  1. Heat in a pan over gentle heat, stirring with a fork until hot and not lumpy.

  2. Simmer slowly in its own juices for 10 to 12 minutes.

  3. If too dry, add a little boiling water, broth, or gravy.

  4. Stew for 2 more minutes and serve immediately.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 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

Beef
Provides the protein base; its tenderness determines the soft, finely minced texture of the dish.

The step that matters

Simmering in its own juices. Heating minced beef too fast or too long toughens its proteins and dries it out, so gentle heat keeps the meat tender and moist.

“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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