Beef Casserole with Edam

Beef Casserole with Edam Category Beef 
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Ingredients And Procedures
1/4cuponion, finely chopped
1/2cupbutter, unsalted
1poundsirloin steak, sliced thinly
2eachtomatoes, finely chopped
1eachbell pepper, red, in 1/2 inch slices
1/2eachbell pepper, green, in 1/2 inch dice
1eachegg, hard-boiled, chopped
1/4cupolives, black, pitted, halved
1/4cupgherkins, sweet, chopped
1/4cupmushrooms, chopped
2 1/2teaspoonflour
1/2cupbeef broth
1/4teaspoonoriental chili paste
1/2teaspoonchili sauce
1tabasco sauce, to taste
7ozedam, sliced 1/4 inch thick
1bananas, 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.

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