BEEF CASSEROLE WITH EDAM

      Title: BEEF CASSEROLE WITH EDAM
  Categories: Casseroles, Beef, Venezuelan
       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
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