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Steak and pineapple casserole
Steak and pineapple casserole
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Ingredients:
  • 125.00 ml plain flour, seasoned
  • 1kg beef chuck steak, cut into 3cm cubes
  • 1 large onion, thinly sliced
  • 440g can pineapple pieces in natural juice
  • 420g can tomato soup
  • 48.80 gm Worcestershire sauce
  • 3 to 4 desiree potatoes, washed and thinly sliced
  • steamed green beans, to serve
Instructions:
  • Preheat the oven to 200°C. Coat the steak in seasoned flour by tossing it in a large plastic bag, shaking off any excess, and then placing it into a large casserole dish.
  • Place a layer of thinly sliced onion over the meat. Drain the pineapple, saving the juice, and then evenly spread the pineapple over the onion.
  • Mix together the set-aside juice, soup, and Worcestershire sauce, then drizzle the mixture over the casserole.
  • Arrange a potato layer on top of the casserole. Cover the dish and bake for 50 minutes. Uncover and bake for an additional 25 minutes or until the potatoes are golden. Enjoy with steamed green beans.

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