Skip to main content
Main

Beef Oliveg

Beef and bacon rolls seasoned with pepper and salt, served with mushroom catsup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Beef Oliveg

Ingredients

Directions

Prepare

  1. Mince the roast beef finely.

  2. Slice the bacon very thin.

  3. Season the minced beef with pepper and salt.

Assemble and cook

  1. Place spoonfuls of the beef mixture onto small slices of bacon to form little rolls.

  2. Skewer the rolls and fry until cooked through.

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 + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Roast beef
Forms the main filling, providing the savoury meat flavour and body of each roll.
Bacon
Wraps the beef and adds fat that bastes the rolls and browns them as they fry.

The step that matters

Frying the rolls until cooked through. Minced meat can look done on the outside while the centre stays undercooked. Because the filling is wrapped in bacon, the rolls need enough time over heat for the centre to reach a safe temperature, and skewering keeps them closed while they cook.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes