Amount
Ingredient
Preparation



1/4
cup
onion

finely chopped



1/2
cup
butter

unsalted



1
pound
sirloin steak

sliced thinly



2
each
tomatoes

finely chopped



1
each
sweet bell pepper

red, in 1/2 inch slices



1/2
each
sweet bell pepper

green, in 1/2 inch dice



1
each
egg

hard-boiled, chopped



1/4
cup
raisins





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





1/2
cup
beef broth





1/4
teaspoon
oriental chili paste





1/2
teaspoon
chili sauce





1/2
teaspoon
ketchup





1
x
hot red pepper sauce

tabasco sauce, to taste



7
ounces
edam cheese

sliced 1/4 inch thick



1
x
bananas

sauteed, 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 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 325 degree oven for 15 minutes.  Serve with sauteed bananas