Recipe of Beef Casserole with Edam - Food Recipes

-- Extracted from Meal-Master (tm) v8.01 --

Title: Beef Casserole with Edam
Categories : Casseroles, Ethnic, Beef
Serving size: 4 servings 1/4 c Onion, finely chopped 1/4 c Sweet gherkins, chopped 1/2 c Unsalted butter 1/4 c Mushrooms, chopped 1 lb Sirloin steak, sliced thinly 2 tb Brandy 2 Tomatoes, finely chopped 2 1/2 ts Flour 1 Red bell pepper, in 1/2-inch 1/2 c Beef broth Slices 1/4 ts Oriental chili paste 1/2 Green bell pepper, in 1/2-in 1/2 ts Chili sauce Dice 1/2 ts Ketchup 1 lg Egg, hard-boiled, chopped Tabasco sauce to taste 1/4 c Raisins 7 oz Edam, sliced 1/4-inch thick 1/4 c Black olives, pitted and Sauteed bananas as an Halved 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 -----