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| Recipe
name: Steak and Pineapple Casserole |
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| Recipe
by: Robyn Moore, Werombi, NSW Australia |
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| History:
My mother brought this recipe out from England approximately 50 years ago, so I guess it is English. I still serve it up to my family. |
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| Description: Casserole |
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| Preparation
time: about 20 minutes |
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| Serves: for 4 servings |
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Amount/Measure/Ingredient:
750g stewing steak
1 x 450g can tomato soup
1 small can crushed pineapple
2 bananas sliced
3 Tablespoons brown sugar
2 onions sliced
2 cooking apples sliced
plain flour
salt and pepper
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| Preparation:
Cut steak into cubes.
Roll to coat in plain flour.
Put into a 3-4 liter casserole dish.
Add sliced onions.
Add sliced bananas
Add sliced apples.
Sprinkle with brown sugar and salt and pepper
Drain pineapple (keep juice)
Add pineapple and half the juice to the casserole dish.
Pour over the tomato soup.
Cover and cook in a moderate oven 2-3 hours.
Serve with boiled rice.
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| Reformatted
from a recipe submitted to Good Cooking © '2005 by Good
Cooking, Inc.
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