8-13: Japanese Beef Casserole

8-13: Japanese Beef Casserole

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…


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2-16: Roast Beef Salad with Beans

2-16: Roast Beef Salad with Beans

In case you hadn’t had enough of weird bean salads with 2-19: Country Bean Salad, I present to you its estranged cousin, 2-16: Roast Beef Salad with Beans.

RIP buffet luncheons (and large groups). Although if this is what’s on the menu, I’d have passed on it anyway.


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8-37: Roast Beef in Puff Pastry

8-37: Roast Beef in Puff Pastry

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.


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8-27: Classic Beef Stew

8-27: Classic Beef Stew

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.


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8-25: Stir-Fried Beef

8-25: Stir-Fried Beef

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.

With rice, 10/10.

In this case, 12-28: Tri-Color Risotto. So more like 6/10.


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8-54: Beef Beignets

8-54: Beef Beignets

When I think of beignets, I think of New Orleans. 🎷 I’ve never been to the real Café Du Monde in New Orleans, but I have been to the Mint Julep Bar in New Orleans Square at Disneyland which serves beignets (very delicious ones).

8-54: Beef Beignets are NOT like the ones at Disneyland or Café Du Monde–they’re more like Mongolian Beef before you toss it in sauce.

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.


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8-43: Chinese Beef and Rice

8-43: Chinese Beef and Rice

8-43: Chinese Beef and Rice is essentially beef stir-fry served with some rice, but it’s done in less than 30 minutes, which is a big plus. This one goes along with several other Chinese restaurant-style dishes that Simply Delicious has featured, including 6-11: Chinese Duck and 11-36: Hong Kong Shrimp.

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


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8-65: Sizzling Skirt Steaks

8-65: Sizzling Skirt Steaks

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.


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8-4: T-Bone Steak

8-4: T-Bone Steak

I don’t cook steaks often–in fact, these days I don’t really cook them at all. However, once in a while an exception can be made. 8-4: T-Bone Steak sounds exactly like what it is: simple and classic.

My dad is a steak man–in honor of Father’s Day “holiday” this weekend, let’s have a beefy adventure. 🥩


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12-15: Pasta with Salami

12-15: Pasta with Salami

Pasta with a thin sauce didn’t seem super appropriate for dinner, so I made 12-15: Pasta with Salami and dished it out for lunch as part of a meal prep. While there are a few differences between the recipe card photo and my final product photo, my creation was similar in spirit to the beautifully shot photo below. The place settings are so retro–such a great scene they set.

The exquisite setup showcases the raw ingredients along with the wonderful cutlery and plating of the dish. How magnificent!


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