Braised Pocket Steak with Pineapple

Method

Drain pineapple, chop 1 slice fine and add to breadcrumb stuffing. Cut large pocket in steak and fill with stuffing. Close pocket with small metal skewers. Rub steak with plain flour and brown richly in melted butter.   Place in casserole, add stock, cover and bake in slow oven (160°C) until steak is tender. Whole potatoes, onions and carrots can be added during the last hour of cooking. Or potatoes can be baked separately.   Brown remaining pineapple slices and serve with the steak.