Sweet and Sour Beef
|Butter||3 Ounce (15 g)|
|Topside of beef||3 Pound, trimmed of fat and cut into thin strips (1.5 kg)|
|Onions||2 Medium, peeled and chopped|
|Celery stalks||6 , chopped|
|Canned pineapple chunks||28 Ounce (1 can, 800g)|
|Beef stock||1 Pint (600 ml)|
|Freshly ground black pepper||To Taste|
|Corn flour||60 Milliliter (4 tablespoons)|
|Soy sauce||30 Milliliter (2 tablespoons)|
|Tomato ketchup||30 Milliliter (2 tablespoons)|
|Vinegar||90 Milliliter (6 tablespoons)|
1.In a pan, heat the butter and saute beef in it until brown.
2.Put onions and celery in it and fry for 5 more minutes by stirring well.
3.Strain the juice from pineapple and mix it with water to make 600ml.
4.Add the juice to the pan.
5.Also add stock, salt and pepper to it and let it boil.
6.Once boiled, put the lid on and cook for 1 hour until soft.
7.Combine cornflour, soy sauce, tomato ketchup and vinegar and blend.
8. Add the mixture in the pan and add pineapple chunks along with it.
9.Boil and keep stirring.
10.Cook on low flame for 2-3 minutes until thick.
11.Serve or freeze for later use.
12.Serve with garnishing of cream.
13.If frozen, thaw at room temperature for 4 hours and reheat before serving.