Ingredients Jump to Instructions ↓

  1. 1/4 c Onion, finely chopped 

  2. 1/4 c Sweet gherkins, chopped

  3. 1/2 c Unsalted butter 

  4. 1/4 c Mushrooms, chopped

  5. 1 lb Sirloin steak, sliced thinly 

  6. 2 tb Brandy

  7. 2 Tomatoes, finely chopped 

  8. 1/2 ts Flour

  9. 1 Red bell pepper, in 1/2-inch 

  10. 1/2 c Beef broth

  11. Slices 1/4 ts Oriental chili paste

  12. 1/2 Green bell pepper, in 1/2-in 

  13. 1/2 ts Chili sauce

  14. Dice 1/2 ts Ketchup

  15. 1 lg Egg, hard-boiled, chopped Tabasco sauce to taste

  16. 1/4 c Raisins 

  17. 7 oz Edam, sliced 1/4-inch thick

  18. 1/4 c Black olives, pitted and Sauteed bananas as an

  19. Halved 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. 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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