Beef Casserole with Edam

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℉ (160℃) oven for 15 minutes. Serve with sautéed bananas.