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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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THIS elegant dish has been in my family since I was a little girl and when presented to guests, brings rave reviews. It was created by my Dad, who still enjoys experimenting in the kitchen. Sometimes I prepare it the day before and warm it up while I'm cooking the rice. Ingredients:
1/2 pound lean ground beef (90% lean) |
1 medium onion, halved and sliced |
1/3 cup sliced celery |
1/3 cup chopped green pepper |
1 garlic clove, minced |
2 teaspoons butter |
1 can (8 ounces) unsweetened pineapple chunks |
1/4 cup packed brown sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon white wine vinegar |
1/4 teaspoon salt |
1 cup hot cooked rice |
Directions:
1. In a small skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onion, celery, green pepper and garlic in butter for 5 minutes or until crisp-tender.
2. Drain pineapple, reserving juice; set pineapple aside. Add enough water to the juice to measure 1/2 cup. In a bowl, combine the brown sugar, flour, vinegar, salt and pineapple juice mixture until smooth. Add to skillet. Bring to a boil. Cook and stir over medium heat for 2 minutes. Stir in beef and pineapple; heat through. Serve with rice. Yield: 2 servings.
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