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Beef Casserole with Edam

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

Directions:
In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over medium-high heat, until vegetables 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 quart 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 325 degree oven for 15 minutes. Serve with sauteed bananas.