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Dried Beef Frizzled in Cream

A dish of thinly sliced dried beef sautéed with butter, flour, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Dried Beef Frizzled in Cream

Ingredients

Directions

Prepare

  1. Thinly slice the dried beef using a very sharp knife.

Cook

  1. Melt the butter in a frying pan over medium heat.

  2. Add the beef and stir for 2-3 minutes.

  3. Dust in the flour and mix well.

  4. Pour in the cream, bring to a boil, and serve in a covered dish.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Dried beef
Provides the salty, savoury meat flavour that defines the dish.
Butter
Adds fat for richness and helps the beef fry lightly.
Flour
Thickens the cream into a smooth sauce as it heats.
Rich cream
Forms the creamy sauce that coats the beef and adds richness.

The step that matters

Pour in the cream, bring to a boil, and serve in a covered dish.. Flour must be cooked briefly in fat before liquid is added, so it dissolves without lumps and thickens evenly. Boiling the cream then activates that thickening, so the sauce turns smooth and clings to the beef.

“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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