Beef Casserole with Edam

  1. In a skillet, cook onion in the butter over moderate heat until golden.
  2. Add the steak, tomatoes, and bell pepper.
  3. Cook, stirring, over medium-high heat, until vegetables are softened.
  4. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute.
  5. Add the brandy, heated, and ignite.
  6. Shake skillet gently until flame go out.
  7. Stir in flour and cook for 2 minutes, stirring.
  8. Stir in broth, chili paste, chili sauce, ketchup, tabasco, and salt and pepper to taste.
  9. Simmer the mixture, stirring occasionally, for 5 minutes.
  10. Line the sides of a 2 quart shallow casserole with some of the cheese slices.
  11. Pour the beef mixture into the casserole, and cover it with the remaining edam.
  12. 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.
  13. Bake in the middle of a preheated 325F (160C) oven for 15 minutes.
  14. Serve with sauteed bananas.

onions, butter, beef, tomatoes, sweet red bell peppers, sweet red bell peppers, eggs, raisins, olives black, pickles, mushrooms, brandy, flour, beef stock, thai chili paste, chili sauce, ketchup, red hot pepper sauce tabasco sauce, edam cheese, bananas

Taken from recipeland.com/recipe/v/beef-casserole-edam-2063 (may not work)

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