Steak and pineapple casserole

I love the tropical fruit flavours in summer, even in a savoury dish.  This only takes a little time to prepare, then you can put it in the oven and walk away until it is done.  It takes a while because you use a tough meat, but the tradeoff is the flavour.  Easy.  Serves 4.

Steak and pineapple casserole

Steak and pineapple casserole

 

1/4 cup gluten free plain flour

Salt and pepper to taste

2 tsp mustard powder

1/4 tsp ground nutmeg

1 kg gravy beef, trimmed and cut into fork sized cubes

1 large onion, cut into large chunks

1 green capsicum, cut into large chunks

440g pineapple pieces in juice

3 tbsp oil

 

Preheat a fan forced oven to 160 celcius, 180 if not fan forced.

Put the flour, salt, pepper, mustard powder and nutmeg in a plastic bag, put the meat in then shake well to coat.  Heat the oil in a frypan and brown the meat in batches, placing in an oven safe casserole dish as each batch is done.

Fry the onion and capsicum until just slightly softened and browned, add to the meat in the casserole dish.  Pour over the pineapple and add 1/2 cup warm water.  Place in oven for 2 hours.

 

Serve with rice or mashed potato.

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