|Pork steak||1 Pound (1 Piece, 2 Inches Thick)|
|Hot shortening||2 Tablespoon|
|Brown sugar||3 Tablespoon|
|Instant dry milk||1⁄4 Cup (4 tbs)|
|Canned pineapple tidbits||13 1⁄2 Ounce, well drained, reserve syrup (1 Can)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Green pepper||1 , cut into two 1/6 inch strips|
|Onion||1 Small, thinly sliced|
With electric knife cut meat into 2 x 1/2-inch strips.
Sprinkle pork with paprika.
Brown well in hot shortening in a 10-inch skillet over medium heat.
Cover and cook about 3-5 minutes or until tender, stirring occasionally.
Drain off drippings.
Push meat to one side of skillet.
Combine brown sugar, dry milk, cornstarch and salt in a 1 1/2-quart bowl.
If necessary, add water to reserved pineapple syrup to make 2/3 cup.
Gradually add syrup, vinegar, soy sauce, Worcestershire sauce and water to dry ingredients and stir until smooth.
Pour into skillet.
Cook over low heat until thick and smooth, stirring constantly.
Stir in green pepper, onion and pineapple.
Cover and simmer over very low heat 8-10 minutes or until vegetables are tender but crisp.