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Hashed Beef on Toast

Hash beef on toast is a savory dish of seasoned roast beef served on toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Hashed Beef on Toast

Ingredients

Directions

Make the beef mixture

  1. Season the chopped cold roast beef with pepper and coarse sea salt.

  2. For each pint of meat, add 1 tablespoon of flour and stir well.

  3. Add ½ cup of soup stock or water to the mixture.

  4. Place the mixture in a small saucepan, cover, and simmer for 20 minutes.

Toast and serve

  1. Toast 6 slices of bread until golden brown.

  2. After 20 minutes, spread the beef mixture on the toasted bread.

  3. If using water instead of soup stock, add 1 tablespoon of butter before spreading the beef.

  4. Serve immediately on a hot 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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, 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

Cold roast beef
Provides the savoury meat that forms the main body of the spread.
All-purpose flour
Thickens the cooking liquid so the beef becomes a spreadable, cohesive mixture.
Soup stock or water
Supplies the liquid that keeps the beef moist and carries the flour as it simmers.
Bread
Provides a toasted base that holds the hot beef mixture without going soggy.

The step that matters

Simmering with the flour. Stir the flour into the liquid before and during simmering so it dissolves without lumps. Heating it fully thickens the mixture and cooks out the raw, pasty taste of the flour.

“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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