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Norman Hash

A hash of sautéed button onions, beef, and gravy made with butter, flour, red wine, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Norman Hash

Ingredients

Directions

Make the onion gravy

  1. Peel the button onions.

  2. Fry the button onions in butter until lightly browned.

  3. Stir in the flour and cook until the mixture is a deep amber shade.

  4. Pour in the red wine and the boiling broth or water.

  5. Season with salt, pepper, and lemon pickle, catsup, or lemon juice.

  6. Boil until the onions are tender.

Assemble and serve

  1. Arrange the sliced beef in a clean saucepan.

  2. Pour the gravy and onions over the beef.

  3. Let it sit to absorb the flavor.

  4. Heat it near the fire without boiling.

  5. Serve immediately.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

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

  5. Red wine + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together1,017 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Button onions
Provide the main body and sweetness once fried and simmered until tender.
Butter
Fat for frying the onions, adding richness and browning them lightly.
Flour
Thickens the gravy as it cooks, and deepens its colour when cooked to amber.
Red wine
Adds acidity and depth of flavour to the gravy.
Cooked beef
Forms the base the hot gravy and onions are poured over, absorbing its flavour.

The step that matters

Heat it near the fire without boiling. Boiling the gravy after the beef is added can toughen the cooked meat and break the sauce's texture. Gentle heat keeps the meat tender and the gravy smooth.

Swap the lemon

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

  1. Plumfits better
  2. Avocadofits about as well
  3. Grapefits about as well
  4. Lemonthe original

Fit is the average pairing score against onion, butter, flour, red wine, pepper, beef. 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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