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Beef Kidney with Rice

A dish of stewed beef kidney served over rice or potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and rice are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,265 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Beef Kidney with Rice

Ingredients

Directions

Prepare

  1. Cut the kidney into small pieces.

  2. Stew the pieces until tender, then mince them.

  3. Season the minced kidney with salt.

Make the gravy and serve

  1. Thicken the gravy with flour and butter.

  2. Place the minced kidney on a dish and pour the gravy over it.

  3. Surround the dish with a wall of cooked rice or potatoes.

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 + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef kidney
Forms the main body of the dish, becoming tender when stewed and then minced.
Flour
Thickens the gravy so it coats the minced kidney instead of running off.
Butter
Adds richness and smoothness to the gravy along with the flour.

The step that matters

Stew the kidney until tender. Kidney is a firm, dense muscle meat that stays tough if undercooked. Slow stewing breaks down its connective tissue, so the pieces become soft enough to mince easily.

“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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