Beef Casserole with Edam
Beef Casserole with Edam ingredients
- 1⁄4 c Onions, finely chopped
- 1⁄2 c butter, unsalted
- 1 lb sirloin steak, sliced thinly
- 2 Tomatoes, finely chopped
- 1 bell pepper, red, in 1/2 inch slices
- 1⁄2 bell pepper, green, in 1/2 inch dice
- 1 egg, hard-boiled, chopped
- 1⁄4 c Raisins
- 1⁄4 c olives, black, pitted, halved
- 1⁄4 c gherkins, sweet, chopped
- 1⁄4 c Mushrooms, chopped
- 2 T brandy
- 2 1⁄2 t flour
- 1⁄2 c Beef broth
- 1⁄4 t oriental chili paste
- 1⁄2 t Chili sauce
- 1⁄2 t ketchup
- 1 tabasco sauce, to taste
- 7 oz edam, sliced 1/4 inch thick
- 1 bananas, sauteed, as an accompaniment
Cooking Beef Casserole with Edam
1. In a skillet, cook onion in the butter over moderate heat until golden.
2. Add the steak, tomatoes, and bell pepper.
3. Cook, stirring, over medium-high heat, until vegetables are softened.
4. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute.
5. Add the brandy, heated, and ignite.
6. Shake skillet gently until flame go out. Stiri in flour and cook for 2 minutes, stirring.
7. Stir in broth, chili paste, chili sauce, ketchup, tabasco, and salt and pepper to taste.
8. Simmeri the mixture, stirring occasionally, for 5 minutes.
9. Line the sides of a 2 quart shallow casserole with some of the cheese slices.
10. Pour the beef mixture into the casserole, and cover it with the remaining edam.
11. 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.
12. Bakei in the middle of a preheated 325 degree oven for 15 minutes.
13. Serve with sauteed bananas.
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