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