We’ve just passed the 7-year anniversary of starting this project (April 16)…and I’m still nowhere near done. This is going to take me the rest of my life at this rate, I think.
A dish that WON’T take you the rest of your life to complete (notice my flawless segue there) is 8-30: Hungarian Goulash. It’s supposedly a dish for cold days, which are quickly becoming few and far between here in California now that it’s almost May. However, if you’ve still got a touch of cold where you are (or maybe your hemisphere is heading towards winter instead of summer), this might be a good option.
I can’t quite figure out if 8-23: Beef Kebabs with Red Wine Butter are supposed to be used for when you are serving fancy food in a casual situation (like a truffle and foie gras burger in Las Vegas) or casual food in a fancy situation (like food trucks at a wedding). I suppose this one could go either way, depending on the circumstances.
This recipe features not only kebabs, but a compound butter to serve with them. Simply Delicious is big on beef + compound butter–another example is 8-4: T-Bone Steak.
Usually, I give Simply Delicious a hard time for their attempts at “cultural cuisine”–I had gone into 8-13: Japanese Beef Casserole with the same expectations. I even cooked the recipe with that thought in mind–that this was just another lame attempt at something “exotic” for the 1980s housewife crowd to try to excite their disaffected family about. I mean, read that description below and try to imagine how that would go in real life.
However, while researching for the write-up (the last part of this multi-step process), I found some interesting “similar” recipes. I’m still not sure if I’m right or wrong about this one.
Here’s my thoughts on the two things this recipe could be (given my new findings):
They might be trying to attempt nikujaga (Japanese “beef stew”), but it’s missing potatoes which are a crucial (and easy to obtain) part of that dish.
They’re attempting some sort of pan-Asian sautéed beef/Asian veggies dish that you’d be more likely to find in a dead mall’s food court and just calling it Japanese casserole.
I’m guessing it’s the latter, but if you’d like to decide for yourself, keep reading.
Oh, and that dead mall link above? That’s another one of our projects…
I’ve already covered various types of turnovers (beef/spinach/crab), and 8-37: Roast Beef in Puff Pastry can now be added to that list, even if it’s not officially referred to by Simply Delicious as a turnover.
I wasn’t able to pinpoint when ready-to-bake puff pastry was first available in stores–my guess would be somewhere around the 1960s-70s, but I could be totally wrong.
Think of this recipe as a fancy Hot Pocket, because that’s essentially what it is. Look at you, all sophisticated with your fancy Hot Pocket.
I came clean in 11-9: Fried Jumbo Shrimp that we’ve been eating plant-based for about 2 years now–most entries that I’ve published since mid-2018 feature me essentially attempting to convert these old recipes into meatless/vegan options. 8-27: Classic Beef Stew will be no different.
I realize that not everyone chooses to eschew meat/dairy, and I’m not here to proselytize or debate it with you. I didn’t write these recipes–the goal of this project has always been to take these existing recipes and attempt to cook them ALL, somehow. The recipes are still here, in their original form–it’s up to you (and me) how to interpret them.
Stir-fry is not a new concept for Simply Delicious, so you may feel a sense of déjà vu while reading this recipe if you’ve spent any considerable time on this site. 8-25: Stir-Fried Beef isn’t much more than you’re expecting, so if a quick and easy stir-fry is what you’re looking for, read on.
I looked around for similar types of recipes to confirm that this wasn’t just a Simply Delicious invention–and I really couldn’t find too many. There’s nothing wrong with battering beef and frying it–just don’t call it a beignet.
Chinese cuisine is a lot more prevalent today in the United States than it was 30-40 years ago when Simply Delicious was being written & printed. I suppose we have cookbooks like this to thank in some small part for introducing many 1980s American families to a more global palate.
Speaking of a global palate–I made this dish vegan. Yes, that picture above is vegan–keep reading to find out how. #clickbait
You may recognize 8-65: Sizzling Skirt Steaks as basically fajitas, one of the standard Mexican restaurant menu features. If you’re looking for something different on taco night, consider this dish. This can even be modified for different types of proteins, or even add in a few more veggies or a meat substitute and go meatless.
Flank or skirt steak is taken from the underside of the cow, and is tougher than most other cuts of meat. Therefore, marinating it (especially with some acid) breaks down some of those fibers and gives you a more tender piece when it’s cooked. Cooking fast/hot works well with this type of cut–low and slow will give you tough and rubbery.