Recipe Details

Summary

Name: Beef Casserole with Edam

Category: Beef

Ingredients and Directions

1/4 cup onion, finely chopped

1/2 cup butter, unsalted

1 pound sirloin steak, sliced thinly

2 each tomatoes, finely chopped

1 each bell pepper, red, in 1/2 inch slices

1/2 each bell pepper, green, in 1/2 inch dice

1 each egg, hard-boiled, chopped

1/4 cup raisins

1/4 cup olives, black, pitted, halved

1/4 cup gherkins, sweet, chopped

1/4 cup mushrooms, chopped

2 tablespoon brandy

2 1/2 teaspoon flour

1/2 cup beef broth

1/4 teaspoon oriental chili paste

1/2 teaspoon chili sauce

1/2 teaspoon ketchup

1 tabasco sauce, to taste

7 oz edam, sliced 1/4 inch thick

1 bananas, sauteed, as an accompaniment

In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over medium-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 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 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 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 325 degree oven for 15 minutes. Serve with sauteed bananas.