Braised Pocket Steak with Pineapple

Ingredients

1 x 440g can GOLDEN CIRCLE Pineapple Slices
1kg topside steak
2 tablespoons plain flour
2 tablespoons butter
1½ cups stock or water
2 cups herb flavoured breadcrumb stuffing

Measurements guide

Product used

Slices in Juice 440gm

Ingredients

1 x 440g can GOLDEN CIRCLE Pineapple Slices
1kg topside steak
2 tablespoons plain flour
2 tablespoons butter
1½ cups stock or water
2 cups herb flavoured breadcrumb stuffing

Measurements guide

Product used

Slices in Juice 440gm

Ingredients

1 x 440g can GOLDEN CIRCLE Pineapple Slices
1kg topside steak
2 tablespoons plain flour
2 tablespoons butter
1½ cups stock or water
2 cups herb flavoured breadcrumb stuffing

Measurements guide

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.