1 (2 pound) fillet steak, cut into 1 inch cubes
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
2 tablespoons olive oil
1 onion, sliced in leaves
3 cloves garlic, minced
3 tablespoons dried parsley
1 tablespoon dried basil
1 (14 ounce) can whole kernel corn, undrained
1/2 cup whole kernel corn, undrained
1/2 cup crushed cornflakes cereal
1 (16 ounce) can whole kernel corn, undrained
2 tablespoons minced fresh parsley
1 (8 ounce) container sharp processed cheese food
Preheat the oven to 350 degrees F (175 degrees C). Place the fillet of steak into a 9x13 inch baking dish. Mix tomato sauce, tomato paste, olive oil, onion, garlic, parsley, basil, whole corn, crushed cornflakes cereal, cornflakes cereal, parsley and onion. Pour the tomato sauce over the fillet of steak and spread evenly.
Bake uncovered in preheated oven for 45 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). Flip the fillet of steak every 15 minutes and place on a platter. Top with parsley garnish with crushed cornflakes cereal and serve.
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