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Beef En Miroton

A dish of thin slices of cold roast beef sautéed with onions in butter, broth, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef En Miroton

Ingredients

Directions

  1. Heat the butter in a frying pan.

  2. Add the beef slices and onions, stirring frequently.

  3. Mix in broth, salt, and pepper.

  4. Cook until heated through and serve hot.

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 + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

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

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

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Beef
Provides the main protein and meaty bulk; it is already cooked, so it only needs warming.
Butter
Adds fat for richness and carries flavor as the onions cook.
Onions
Soften and turn sweet as they cook, adding aroma and body to the dish.
Broth
Adds moisture and savory liquid that keeps the beef tender and forms a sauce.

The step that matters

Cook until heated through. The beef is already cooked, so prolonged heat makes its proteins tighten and turn dry and tough. Warm it gently and serve promptly.

Swap the onion

How well each one fits the dish's main ingredients (beef, butter, pepper):

  1. Potatofits about as well
  2. Onionthe original
  3. Capsicumfits about as well
  4. Tomatofits about as well

Fit is the average pairing score against beef, butter, pepper. 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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