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
Written recipes as an idea can be tracked way back into ancient history, in fact as far back into history as ancient Egypt, and quite possibly further than that. Having said that, generally, these early cookbooks were just very basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into Roman times 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the Roman cooks made use of many different spices, including some familiar names such as bay, fennel and parsley. Continuing our culinary historical journey, we have a couple of books which appeared in the fourteenth century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is popular today, but instead recipes for the types of meals on the menus of the rich people of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices prompted an eruption in manuscripts on cooking, many of which are now in private libraries. When we get to the twentieth century, cooking publications are greatly in demand mostly as a result of higher levels of literacy, more leisure time and being a little richer. The TV revolution brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Beef Casserole With Edam recipe.
