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Minced Beef

A soup of finely minced beef and fat simmered in broth, seasoned with parsley, onion, vinegar, and served on toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Minced Beef

Ingredients

Directions

Prepare

  1. Mince the lean parts of the cold meat very fine, adding a little of the fat.

  2. Place the minced meat and fat into a saucepan with enough broth or gravy to cover them.

Simmer and serve

  1. Add the minced parsley, chopped onion, and vinegar, along with any gravy from the meat.

  2. Heat the saucepan over low heat for 15 minutes without boiling.

  3. Season with salt and pepper to taste.

  4. Serve in a soup dish on toasted bread.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Lean cold meat
Forms the main body of the soup, giving it a substantial, meaty texture.
Broth or gravy
Provides the liquid that carries flavor and keeps the minced meat moist as it heats.
Vinegar
Adds a sharp acidity that brightens the rich, fatty broth.
Onion
Contributes savory sweetness and aroma as it softens in the liquid.

The step that matters

Heating without boiling. Keeping the saucepan at a gentle heat stops the minced meat from toughening and turning grainy, while letting the flavors blend slowly into the broth.

Swap the onion

How well each one fits the dish's main ingredients (meat, parsley, vinegar, pepper, bread):

  1. Shallotfits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against meat, parsley, vinegar, pepper, bread. 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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