Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Casseroles
Cheese/eggs
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 T Oriental chili paste
1/2 T Chili sauce
1/2 T 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
