Recipe - Beef Casserole With Edam

One fourth cup Onion, finely chopped
One half cup Unsalted butter
1 pound Sirloin steak, cut or sliced up thinly
2 Tomatoes, finely chopped
1 Red bell pepper, in 1/2inch
Slices
One half Green bell pepper, in 1/2in
Dice
1 lg Egg, hardboiled, chopped
One fourth cup Raisins
One fourth cup Black olives, pitted and
Halved
One fourth cup Sweet gherkins, chopped
One fourth cup Mushrooms, chopped
2 tablespoon Brandy
2 One half teaspoon Flour
One half cup Beef broth
One fourth teaspoon Oriental chili paste
One half teaspoon Chili sauce
One half teaspoon Ketchup
Tabasco sauce to taste
7 ounce Edam, cut or sliced up 1/4inch 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 modhigh 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 2qt. 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 1inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini