9-5: Modern-Style Hamburger

9-5: Modern-Style Hamburger

Simply Delicious has provided a plethora of burger recipes for me to try, like 9-15: Peppercorn Beef Burgers and this recipe, 9-5: Modern-Style Hamburger. I like to cook these on the electric griddle because I can cook the entire batch off at once and they all cook evenly.

9-5 Modern-Style Hamburger_Page_1I tend to prefer burgers that are dinner sized. These burgers are more like sliders or a thin lunch style burger. 🍔

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8-12: Beef Stroganoff

8-12: Beef Stroganoff

Stroganoff was a VERY common dish in my house growing up–usually made with plain ground turkey, powdered mix from a packet, and some light sour cream (which is essentially tasteless mush–real sour cream was a revelation when I got older). It got to the point where I couldn’t even stand the smell of stroganoff because my mom made this dish so often.

Time has passed, and stroganoff & I have had a reconciliation. I make it about once every other month now for work, but from scratch and not with packet mix (but still using ground turkey since it’s leaner). Simply Delicious has two stroganoff recipes: 13-6: Mushroom Stroganoff (a vegetarian version) and this one, 8-12: Beef Stroganoff. I made both at the same time, as part of a stroganoff-off.

8-12 Beef StroganoffBeef stroganoff is a pretty well known dish, and it’s not surprising that it’d be included in a book like this with so many other “classic” dishes. Let’s see how far Simply Delicious strays from the norm–who knows…they might surprise us.

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8-11: Sirloin Steak Baked In Foil

8-11: Sirloin Steak Baked In Foil

I have never cooked steak using the method in this recipe, 8-11: Sirloin Steak Baked in Foil, before and I probably would never cook them this way again. I like all the extra garnish, but it is a pain to cut and prepare that many vegetables for people to pick around to get to the main ingredient, the BEEF. 🐮

8-11 Sirloin Steak Baked in Foil_Page_1I used the red wine suggestion on the card, but I felt like I should have used beef broth to keep the beef-y flavor. This recipe also keeps a trend going, sticking with the foil pouch cooking method that Jamie used in the previous recipe on here, 6-25: Salmon-Filled Chicken Breasts.

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8-5: Beef Stew Provençale

8-5: Beef Stew Provençale

Beef Stew – Another classic recipe that Simply Delicious cannot get quite right. This dish tastes delicious, but isn’t quite what I would consider a beef stew. It’s almost like a simple Boeuf Bourguignon.

8-5 Beef Stew Provencale_Page_1I used a slow cooker instead of the oven for cooking this dish. I apologize that some of the photos are blurry from trying to shoot down into that very slow cooker. Without any other photos in focus, I chose to display some of them in this post just for posterity.

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8-20: Juicy Steak with Garlic Topping

8-20: Juicy Steak with Garlic Topping

In 8-17: Pan-Fried Steak with Onions, I talked about using a different method to cook steaks than what’s usually written in these recipes–namely, the restaurant method where you sear the meat on the stove and finish cooking in the oven. If you want some practice with that method, 8-20: Juicy Steak with Garlic Topping is a decent (and garlicky) recipe for it.

8-20 Juicy Steak with Garlic ToppingHonestly, it sounds like even Simply Delicious couldn’t think of anything especially creative or memorable to say about this dish. It’s not much more than steak with some garlicky cheese on top, but if that interests you, read on.

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8-17: Pan-Fried Steak with Onions

8-17: Pan-Fried Steak with Onions

Here’s a decent way to do a nice restaurant-style steak at home. 8-17: Pan-Fried Steak with Onions–with a few of my tweaks–is (hopefully) bound to impress whomever you’re cooking for.

8-17 Pan-Fried Steak with OnionsI’m a hippie when it comes to some things, but I just love a good steak. My dad is a steak man, and his parents before him. I’ve made quite a few in my day, in a lot of different ways. This is probably the easiest, quickest, and most consistent method. Plus, it won’t set off your smoke detector or require you to go outside.

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8-40: Lemony Beef

8-40: Lemony Beef

Back from the dead, or so it would seem.

I took a break from cooking for the internet to cook in real life–I’ve gotten a job cooking at a craft brewery/restaurant 3-5 days a week. Cooking at home isn’t always the most exciting thing when you do it for a living, but it IS good practice, so I vow to carry on.

I’ve still been doing a few recipes here and there during my hiatus. Let’s get back into it. I can’t promise consistency, but I’ll do my best.

One of the last recipes I made in our interim/summer kitchen was 8-40: Lemony Beef. It was both lemony and beefy. 🍋

This one was pretty quick and easy, and elicited remarks from hungry passerby in the house who were not partaking in the meal. It sounds strange, but it works pretty well.

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