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Beef Casserole With Edam

Ingredients
 

1/4 cup onion, finely chopped
1/2 cup unsalted butter
1 lb sirloin steak, sliced thinly
2 tomatoes, finely chopped
1 red bell pepper, in 1/2-inch
1 slices
1/2 green bell pepper, in 1/2-in
1 dice
1 large egg, hard-boiled, chopped
1/4 cup raisins
1/4 cup black olives, pitted and
1 halved
1/4 cup sweet gherkins, chopped
1/4 cup mushrooms, chopped
2 tbsp brandy
2 1/2 tsp flour
1/2 cup beef broth
1/4 tsp oriental chili paste
1/2 tsp chili sauce
1/2 tsp ketchup
1 tabasco sauce to taste
7 oz edam, sliced 1/4-inch thick
1 sauteed bananas as an
1 accompaniment




 
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Preparation
 
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

 

 
Servings: 4

 

 

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