Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Onion, finely chopped 1/4 c Sweet gherkins, chopped
1/2 c Unsalted butter 1/4 c Mushrooms, chopped
1 lb Sirloin steak, sliced thinly 2 tb Brandy
2 Tomatoes, finely chopped 2 1/2 ts Flour
1 Red bell pepper, in 1/2-inch 1/2 c Beef broth
Slices 1/4 ts Oriental chili paste
1/2 Green bell pepper, in 1/2-in 1/2 ts Chili sauce
Dice 1/2 ts Ketchup
1 lg Egg, hard-boiled, chopped Tabasco sauce to taste
1/4 c Raisins 7 oz Edam, sliced 1/4-inch thick
1/4 c Black olives, pitted and Sauteed bananas as an
Halved Accompaniment

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

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