Beef casserole with edam
Yield: 4 servings
Ingredients:
- 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
Instructions:
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
