Beef Casserole with Edam
| Yield: | 4 Servings |
| Categories: | Beef, Casseroles, Venezualan |
| 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 |
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