• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Beef Casserole with Edam

  • Recipe Submitted by on

Category: Casseroles, Beef

 Ingredients List

  • 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


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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