1/4 cup onion, finely chopped
1/2 cup unsalted butter
1 lb sirloin steak, sliced thinly
2 tomatoes, finely chopped
1 red bell pepper, in 1/2-inch
1 slices
1/2 green bell pepper, in 1/2-in
1 dice
1 large egg, hard-boiled, chopped
1/4 cup raisins
1/4 cup black olives, pitted and
1 halved
1/4 cup sweet gherkins, chopped
1/4 cup mushrooms, chopped
2 tbsp brandy
2 1/2 tsp flour
1/2 cup beef broth
1/4 tsp oriental chili paste
1/2 tsp chili sauce
1/2 tsp ketchup
1 tabasco sauce to taste
7 oz edam, sliced 1/4-inch thick
1 sauteed bananas as an
1 accompaniment
Directions
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
Servings: 4 servings
Beef Casserole With Edam Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Main Dish; Meat
The History of Recipes
It is actually possible to trace the history of written recipes back into ancient history, at least as far into history as pharonic Egypt, and maybe even further. In practice though, sadly, these old recipes were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to historians is a series of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into Roman times 25BC a man called Apicius created some documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into appetizers, main meal and afters, something we still use today. He also recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and parsley. Moving on, we have some recipe books which were published in the 1300s : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food eaten by the nobility of the time. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes created an explosion in cookery books, many of which are now in private cookery archives. During the following few centuries, the rich families of the West competed to offer the most extravagent banquests, and consequentially chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, cooking publications were in great demand, as a result of better eduction, increased leisure time and having more money. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Beef Casserole With Edam recipe.
