Serves 6
2 lb (900g) lean braising steak
1 oz (25g) butter 2-3 stalks celery
1 X 8 oz (227g) tin pineapple pieces
1 medium-sized onion
2 level tablespoons cornflour
1 oz (25g) soft light brown sugar
2 tablespoons wine vinegar
1 tablespoon soy sauce
3/4 pint (400m1) beef stock
freshly milled pepper
Trim the meat and cut into strips. Melt the butter in a frying pan over moderate heat. Add the meat and fry to seal the pieces all over. Transfer to a casserole. Shred the celery. Strain the pineapple pieces and reserve the juice. Add the pineapple pieces and celery to the beef in the casserole.
Peel and chop the onion and add to the butter remaining in the frying pan. Cook over low heat for 5 minutes until onion is soft and beginning to brown. Meanwhile, blend the cornflour, brown sugar, wine vinegar and soy sauce together in a mixing bowl. Stir in the pineapple juice and stock and pour into the browned onion in the pan. Bring to the boil, stirring all the time; then add to the meat.and pineapple in the casserole along with a seasoning of pepper. Cover with casserole lid and cook in an oven heated to 325°F (160°C) or Gas no. 3 for 2 hours. Serve the beef with plain boiled rice.