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
We can follow the history of written recipes far back into the far past, in truth as far back as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these early records were just simple hieroglyphic instructions for preparing food.
Later on, in The time of the romans around 25BC a roman called Apicius created a number of documents which described recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient Romans were skilled in the use of many aromatic flavours, including many that are still in use today like bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the holy land, including parsley, basil and rosemary. These new herbs and spices led to an outbreak in manuscripts on cooking, the majority of which are now in private cookery archives. By the time we get to the 20th century, cookbooks were starting to become popular as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Beef Casserole With Edam recipe.
