| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Casseroles, Beef, Venezualan | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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