Title: Beef Casserole with Edam
Categories: Casseroles, Beef, Venezualan
Yield: 4 Servings

1/4 c Onion, finely chopped
1/2 c Unsalted butter
1 lb Sirloin steak, sliced thinly
2 Tomatoes, finely chopped
1 Red bell pepper, in 1/2-inch
Slices
1/2 Green bell pepper, in 1/2-in
Dice
1 lg Egg, hard-boiled, chopped
1/4 c Raisins
1/4 c Black olives, pitted and
Halved
1/4 c Sweet gherkins, chopped
1/4 c Mushrooms, chopped
2 tb Brandy
2 1/2 ts Flour
1/2 c Beef broth
1/4 ts Oriental chili paste
1/2 ts Chili sauce
1/2 ts Ketchup
Tabasco sauce to taste
7 oz Edam, sliced 1/4-inch thick
Sauteed bananas as an
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini