Beef and Pineapple Casserole


1/2 Cup plain flour seasoned to taste (just use whatever is in the pantry, last time I used a mixture of steak seasoning and paprika)
1 kg chuck steak, diced
1 onion, sliced
440gm tin pineapple pieces
420gm tin tomato soup
3 tablespoons of Worcestershire sauce
4 potatoes, peeled and thinly sliced

Toss the steak in the flour and place in a large casserole dish.

Arrange the onion over the top. Drain the pineapple (KEEP the juice) and sprinkle the pineapple pieces over the top of the onion.

Mix the pineapple juice, Worcestershire sauce and soup together and pour over the top of the casserole. Layer the potatoes over the top.

Bake with the lid on at 200 degrees Celsius for one hour, then remove the lid and bake for another 30 minutes. Serve with green vegetables.