THIS 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 all-purpose flour
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1 cup hot cooked rice
Directions
- In a small skillet, cook beef over medium heat until no longer pink; crumble beef. Drain beef and set aside; discard drippings. In the same skillet, saute the onion, celery, green pepper and garlic in butter until vegetables are crisp-tender, about 5 minutes.
- 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.
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