Beef Casserole with Edam

Recipes 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, pitted and
Sauteed bananas as an
Halved
Accompaniment

Recipe Instructions:

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