Beef Casserole With Edam
Print This Recipe
INGREDIENTS ¼ cup onion, finely chopped
½ cup unsalted butter
1 pound sirloin steak, thinly sliced
2 tomatoes, finely chopped
1 red bell pepper, in ½-inch slices
½ green bell pepper, in ½-inch 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
2-½ teaspoons flour
½ cup beef broth
¼ teaspoon Oriental chili paste
½ teaspoon chili sauce
½ teaspoon ketchup
Tabasco to taste
7 ounces Edam, sliced ¼-inch thickSautéed bananas, as accompaniment
In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes and bell pepper. Cook, stirring, over moderate-high heat, until vegetables 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 goes 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-quart 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 into 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 325 degree oven for 15 minutes.
Serve with sautéed bananas.
Serves 4