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A Rich Gravy

A gravy made from thinly sliced beef, onions, flour, boiling water, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

A Rich Gravy

Ingredients

Directions

Prepare

  1. Cut the beef into thin slices according to the quantity needed.

  2. Slice the onions thinly and coat both the beef and onions with flour.

Brown and simmer

  1. Fry the beef and onions until they are a light pale-brown, avoiding any blackening.

  2. Transfer the browned mixture to a stew pan and pour boiling water over it.

  3. Bring to a boil and pour the mixture over the meat.

  4. Add the parsley, thyme, savoury, marjoram, tarragon, mace, allspice berries, black pepper, cloves, and ham or bacon.

  5. Simmer until all the juices from the meat are extracted, skimming off any foam as it boils and frequently thereafter.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Marjoram + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together148 recipes

    Shared aroma: estragole (anise, licorice).

  5. Thyme + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together528 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Beef
Provides the meat flavour and the juices that are drawn out to form the gravy.
Onions
Add sweetness and savoury depth as they brown and soften in the broth.
Flour
Coats the beef and onions so they brown evenly and help thicken the gravy.

The step that matters

Fry without blackening. Browning the flour-coated beef and onions to a light pale-brown builds flavour, while blackening turns the coating bitter and can spoil the gravy.

Swap the mace

How well each one fits the dish's main ingredients (beef, onion, flour, parsley, thyme, marjoram, tarragon):

  1. Winter savoryfits better
  2. Sagefits better
  3. Fennelfits better
  4. Macethe original

Fit is the average pairing score against beef, onion, flour, parsley, thyme, marjoram, tarragon. Candidates are from the same food group and used in at least 100 recipes.

“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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