Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
