Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Onion, finely chopped |
| ½ cup | Unsalted butter |
| 1 pounds | Sirloin steak, sliced thinly |
| 2 \N | Tomatoes, finely chopped |
| 1 \N | Red bell pepper, in 1/2-inch |
| \N \N | Slices |
| ½ \N | Green bell pepper, in 1/2-in |
| \N \N | Dice |
| 1 large | Egg, hard-boiled, chopped |
| ¼ cup | Raisins |
| ¼ cup | Black olives, pitted and |
| \N \N | Halved |
| ¼ cup | Sweet gherkins, chopped |
| ¼ cup | Mushrooms, chopped |
| 2 tablespoons | Brandy |
| 2½ teaspoon | Flour |
| ½ cup | Beef broth |
| ¼ teaspoon | Oriental chili paste |
| ½ teaspoon | Chili sauce |
| ½ teaspoon | Ketchup |
| \N \N | Tabasco sauce to taste |
| 7 ounces | Edam, sliced 1/4-inch thick |
| \N \N | Sauteed bananas as an |
| \N \N | 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