Beef casserole with edam
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Onion, finely chopped |
| ½ | cup | Unsalted butter |
| 1 | pounds | Sirloin steak, sliced thinly |
| 2 | Tomatoes, finely chopped | |
| 1 | Red bell pepper, in 1/2-inch | |
| Slices | ||
| ½ | Green bell pepper, in 1/2-in | |
| Dice | ||
| 1 | large | Egg, hard-boiled, chopped |
| ¼ | cup | Raisins |
| ¼ | cup | Black olives, pitted and |
| 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 |
| Tabasco sauce to taste | ||
| 7 | ounces | Edam, sliced 1/4-inch thick |
| Sauteed bananas as an | ||
| Accompaniment | ||
Directions
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