Beef Casserole With Edambeef, casseroles 1/4 cup onion, finely chopped 1/2 cup unsalted butter 1 lb sirloin steak, sliced thinly 2 tomatoes, finely chopped 1 red bell pepper, in 1/2-inch 1 slices 1/2 green bell pepper, in 1/2-in 1 dice 1 large egg, hard-boiled, chopped 1/4 cup raisins 1/4 cup black olives, pitted and 1 halved 1/4 cup sweet gherkins, 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 sauteed bananas as an 1 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 |
