Beef Casserole with Edam

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 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.

Bake at 325F (160C) for 15 minutes.
Makes 4 servings.