Beef casserole with edam

4 servings

Ingredients

Quantity Ingredient
¼ cup Onion, finely chopped
½ cup Unsalted butter
1 pounds Sirloin steak, sliced thinly
2 Tomatoes, finely chopped
1 Red bell pepper, in 1/2-inch
Slices
½ Green bell pepper, in 1/2-in
Dice
1 large Egg, hard-boiled, chopped
¼ cup Raisins
¼ cup Black olives, pitted and
Halved
¼ cup Sweet gherkins, chopped
¼ cup Mushrooms, chopped
2 tablespoons Brandy
2½ teaspoon Flour
½ cup Beef broth
¼ teaspoon Oriental chili paste
½ teaspoon Chili sauce
½ teaspoon Ketchup
Tabasco sauce to taste
7 ounces Edam, sliced 1/4-inch thick
Sauteed bananas as an
Accompaniment

Directions

from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until veggies are softened. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute.

Add the brandy, heated, and ignite. Shake skillet gently until flame go out. Stir in flour and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow casserole with some of the cheese slices. Pour the beef mixture into the casserole, and cover it with the remaining Edam. Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil. Bake in the middle of a preheated 325f oven for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite

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