---------- Recipe via Meal-Master (tm) v8.01
       Title: Beef Casserole with Edam
  Categories: Casseroles, Ethnic, Beef
       Yield: 4 servings
     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