Title: Beef Casserole with Edam
Categories: Casserole Ethnic Beef
Yield: 4 Servings
| 1/4 | c | Onion, finely chopped |
| 1/2 | c | Unsalted butter |
| 1 | lb | Sirloin steak, sliced thinly |
| 2 | | Tomatoes, finely chopped |
| 1 | | Red bell pepper, in 1/2-inch |
| | | Slices |
| 1/2 | | Green bell pepper, in 1/2-in |
| | | Dice |
| 1 | lg | Egg, hard-boiled, chopped |
| 1/4 | c | Raisins |
| 1/4 | c | Black olives, pitted and |
| | | Halved |
| 1/4 | c | Sweet gherkins, chopped |
| 1/4 | c | Mushrooms, chopped |
| 2 | tb | Brandy |
| 2 1/2 | ts | Flour |
| 1/2 | c | Beef broth |
| 1/4 | ts | Oriental chili paste |
| 1/2 | ts | Chili sauce |
| 1/2 | ts | Ketchup |
| | | Tabasco sauce to taste |
| 7 | oz | Edam, sliced 1/4-inch thick |
| | | Sauteed bananas as an |
| | | Accompaniment |
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