1/4 cup chopped onion
1/2 cup butter
1 pound sirloin steak, sliced
2 tomatoes, chopped
1 red bell pepper, chopped
1/2 cup sliced green bell pepper
1 large egg, hard-boiled and chopped
1/4 cup raisins
1/4 cup sliced black olives
1/4 cup chopped sweet pickle
1/4 cup sliced mushroom
2 tablespoons brandy
1 tablespoon all-purpose flour
1/2 cup beef broth
1/4 teaspoon chili powder
1/2 teaspoon chili sauce
1/2 teaspoon tomato ketchup
1/2 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
7 ounces Edam cheese, sliced
In a skillet, cook chopped
onions in butter over medium heat until golden. Add thinly sliced
sirloin steak, chopped tomatoes, chopped red bell pepper, and
sliced green bell pepper. Cook, stirring, over medium heat, until
the vegetable are soft. Add chopped hard-boiled egg, raisins,
sliced black olives, chopped sweet pickles, and sliced mushrooms.
Cook, stirring, for 1 minute. Add brandy, and for dramatic effect,
ignite. Shake the skillet gently until the flames go out. Stir
in flour and cook for 2 minutes, stirring. Stir in beef broth,
chili powder, chili sauce, ketchup, liquid hot pepper sauce,
salt, and pepper. Simmer, stirring occasionally, for 5 minutes.
Line the sides of a 9-inch
baking dish with part of sliced Edam cheese.
Pour the beef mixture
into the casserole; cover with the remaining Edam cheese. Place
in a large pan of water to 1-inch deep, and cover the baking
dish.
