Veal Bacon and pineapple Casserole Recipe

750 g veal steak
Seasoned Flour
Salt and pepper
1/2 Cup Stock
470g can pineapple pieces (save the liquid)
125g. Chopped bacon
1 tab. chopped parsley
1/2 cup tomato juice

1. Preheat oven to moderate-slow 160c (325F)

2. Cut Veal into 2.5 cm (1 inch)  pieces and toss in seasoned flour.

3. Place half of the meat in the bottom of a greased casserole dish.

4. Cover with half of the bacon, onion, parsley and pineapple pieces. Seaon with salt and pepper.

5. Repeat layers

6. Combine tomato juice, 1/4 cup of pineapple juice, and stock.

7. Pour over ingredients in casserole.

8. Cover and cook 1 1/2  to  2 hours.