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Categories:
onions butter beef tomatoes sweet red bell peppers sweet red bell peppers eggs raisins olives black pickles mushrooms brandy flour beef stock thai chili paste chili sauce ketchup red hot pepper sauce tabasco sauce Edam cheese bananas
Viewed: 19 - Published at: 6 years agoIngredients
- 1/4 cup onions finely chopped
- 1/2 cup butter unsalted
- 1 pound beef, sirloin steak sliced thinly
- 2 each tomatoes finely chopped
- 1 each sweet red bell peppers red, in 1/2 inch slices
- 1/2 each sweet red bell peppers green, in 1/2 inch dice
- 1 each eggs hard-boiled, chopped
- 1/4 cup raisins, seedless
- 1/4 cup olives black, pitted, halved
- 1/4 cup pickles, gherkins sweet, chopped
- 1/4 cup mushrooms chopped
- 2 tablespoons brandy
- 2 1/2 teaspoons flour, all-purpose
- 1/2 cup beef stock
- 1/4 teaspoon thai chili paste
- 1/2 teaspoon chili sauce
- 1/2 teaspoon ketchup
- 1 x red hot pepper sauce tabasco sauce, to taste
- 7 ounces edam cheese sliced 1/4 inch thick
- 1 x bananas sauteed, as an accompaniment
Method
- In a skillet, cook onion in the butter over moderate heat until golden.
- Add the steak, tomatoes, and bell pepper.
- Cook, stirring, over medium-high heat, until vegetables 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 quart 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 (160C) oven for 15 minutes.
- Serve with sauteed bananas.
