• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup Onion, finely chopped

  2. cup Unsalted butter

  3. 1 pounds Sirloin steak, sliced thinly

  4. 2 Tomatoes, finely chopped

  5. 1 Red bell pepper, in 1/2-inch

  6. Slices Green bell pepper, in 1/2-in

  7. Dice 1 large Egg, hard-boiled, chopped

  8. cup Raisins

  9. cup Black olives, pitted and Halved cup Sweet gherkins, chopped

  10. cup Mushrooms, chopped

  11. 2 tablespoons Brandy

  12. 2 1/2 teaspoon Flour

  13. cup Beef broth

  14. teaspoon Oriental chili paste

  15. teaspoon Chili sauce

  16. teaspoon Ketchup

  17. Tabasco sauce to taste

  18. 7 ounces Edam, sliced 1/4-inch thick

  19. Sauteed bananas as an

  20. Accompaniment

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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