Ingredients
- 7 edam
- 2 tomatoes
- 1 1/2 bell pepper
- 1 bananas
- 1 egg
- 1/2 dice
- 1 pound sirloin steak
- 1/2 cup beef broth
- 1/2 cup butter
- 1/4 cup raisins
- 1/4 cup gherkins
- 1/4 cup olives
- 1/4 cup onion
- 2 tablespoon brandy
- 1/4 cup mushrooms
- 2 1/2 teaspoon flour
- 1/2 teaspoon ketchup
- 1/2 teaspoon chili sauce
- 1/4 teaspoon oriental chili paste
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.