Beef casserole with edam

    
1/4conion, finely chopped
1/2cbutter, unsalted
1lbsirloin steak, sliced thinly
2eatomatoes, finely chopped
1eabell pepper, red, in 1/2 inch slices
1/2eabell pepper, green, in 1/2 inch dice
1eaegg, hard-boiled, chopped
1/4craisins
1/4colives, black, pitted, halved
1/4cgherkins, sweet, chopped
1/4cmushrooms, chopped
2tbbrandy
2 1/2tsflour
1/2cbeef broth
1/4tsoriental chili paste
1/2tschili sauce
1/2tsketchup
1xtabasco sauce, to taste
7ozedam, sliced 1/4 inch thick
1xbananas, sauteed, as an accompaniment
Directions:
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 degree oven for 15 minutes.  Serve with sauteed bananas.