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How To make Beef Casserole with Edam

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Ingredients
1/4
cup
onion, finely chopped
1/2
cup
butter, unsalted
1
pound
sirloin steak, sliced thinly
2
each
tomatoes, finely chopped
1
each
bell pepper, red, in 1/2 inch slices
1/2
each
bell pepper, green, in 1/2 inch dice
1
each
egg, hard-boiled, chopped
1/4
cup
raisins
1/4
cup
olives, black, pitted, halved
1/4
cup
gherkins, sweet, chopped
1/4
cup
mushrooms, chopped
2
tablespoon
brandy
2 1/2
teaspoon
flour
1/2
cup
beef broth
1/4
teaspoon
oriental chili paste
1/2
teaspoon
chili sauce
1/2
teaspoon
ketchup
1

tabasco sauce, to taste
7
oz
edam, sliced 1/4 inch thick
1

bananas, sauteed, as an accompaniment

Directions:
In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over medium-high heat, until vegetables 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 quart 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 325 degree oven for 15 minutes. Serve with sauteed bananas.

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