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Beef casserole with Edam

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


In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mid-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.


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