| 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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