To freeze for later use: Wait until it has cooled to room temperature and spoon off the fat that rises to the top.
Ingredients
1/2 cup 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
2 tablespoons Worcestershire sauce
3 to 4 desiree potatoes, washed and thinly sliced
steamed green beans, to serve
Preparation Method
Step 1
Preheat oven to 200°C. Place seasoned flour into a large plastic bag. Toss steak in flour, shake off excess. Place into a large casserole dish.
Step 2
Arrange onion over meat. Drain pineapple, reserving juice, then layer over onion.
Step 3
Combine reserved juice, soup and Worcestershire sauce. Pour over casserole.
Step 4
Layer potatoes over casserole. Cover dish, then bake for 50 minutes. Remove lid and cook for a further 25 minutes or until potatoes are golden. Serve with steamed green beans.
