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Hawaiian Steak Casserole

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 900g blade or chuck steak
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons dry mustard
  • ¼ teaspoon nutmeg
  • 1 large onion
  • 2 tablespoons butter
  • 2 tablespoons vinegar
  • 2 cups stock or water
  • 1 tablespoon chopped parsley
Measurements guide
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Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 900g blade or chuck steak
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons dry mustard
  • ¼ teaspoon nutmeg
  • 1 large onion
  • 2 tablespoons butter
  • 2 tablespoons vinegar
  • 2 cups stock or water
  • 1 tablespoon chopped parsley
Measurements guide

Product used

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces
  • 900g blade or chuck steak
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons dry mustard
  • ¼ teaspoon nutmeg
  • 1 large onion
  • 2 tablespoons butter
  • 2 tablespoons vinegar
  • 2 cups stock or water
  • 1 tablespoon chopped parsley
Measurements guide

Method

Trim steak. Cut into 5cm pieces. Mix flour, salt, pepper, nutmeg and mustard. Coat steak thoroughly with this mixture and brown lightly in hot butter in heavy pan.

 

Remove meat, add sliced onion and brown lightly, then add balance of flour mixture and allow to brown. Stir in stock and vinegar, continue stirring until gravy boils, then return meat and pineapple pieces.

 

Turn into an ovenware dish and cook in moderate oven till meat is tender, about 2 hours.

 

Sprinkle with chopped parsley and serve immediately with rice or jacket potatoes.

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