Imagine you’re in Hawaii.

Well, I’m afraid this casserole didn’t fool me into thinking I was on the verdant islands of Hawaii but it was quite pleasant especially with a lovely glass of white wine that our daughter, Ella, had given us produced near Orange NSW. It looked very ordinary - tossing chopped parsley on top was a good idea Ruby! Anne.

Hawaiian Steak Casserole.

440g can Golden Circle Pineapple pieces, 750g blade or chuck steak, 3 tblspns flour, ½ tspn salt, ¼ tspn pepper, 2 tspns dry mustard, ¼ tspn nutmeg, 1 large onion, 2 tblspns butter, 2 tblspns vinegar, 2 cups stock or water, 1 tblspn chopped parsley.

Trim steak. Cut into 6cm pieces. Mix flour, salt, pepper, nutmeg and mustard. Coat steak thoroughly with this mixture and brown lightly in hot butter in heavy pan. Remove meat, add sliced onion and brown lightly, then add balance of flour mixture and allow to brown. Stir in stock and vinegar, continue stirring until gravy boils, then return meat and pineapple pieces. Turn into an ovenware dish and cook in moderate oven till meat is tender, about 2 hours. Sprinkle with chopped parsley and serve immediately with rice or jacket potatoes.