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Campbell's® Beef and Mushroom Dijon

"Saucy beef sirloin steaks simmer in a creamy onion and mushroom sauce, perfect over rice."

By allrecipes · From Open Recipes · 9 ingredients
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Campbell's® Beef and Mushroom Dijon

Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 3,232 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Campbell's® Beef and Mushroom Dijon

4 servings
Cook25 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Beef + mushroomtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Onion + mustardtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together9,259 recipes

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

  3. Beef + oniontop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,092 recipes

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

  4. Mustard + parsleytop 8% of all pairs
    Aroma overlapstrong
    Mentioned together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Mushroom + ricetop 9% of all pairs
    Aroma overlapstrong
    Mentioned together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

Flavor stand-ins for the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (beef, mushroom, onion, cream, mustard, rice):

  1. Garlicbetter flavor fit
  2. Celerybetter flavor fit
  3. Capersbetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against beef, mushroom, onion, cream, mustard, rice. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).