Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

MAUI MINGLE




Source of Recipe


USA Rice


List of Ingredients




1 1/2 pounds lean beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, sliced
1 tablespoon seasoned salt
1 teaspoon dry mustard
2 teaspoons ginger
1 cup dry red wine
2 cups beef broth
1 20-ounce can pineapple chunks, cut in half (drain; reserve juice)
18 pitted dried prunes
2 cups sliced celery
1 to 2 green peppers, cut into 3/4-inch pieces
1 tablespoon soy sauce
2 tablespoons cornstarch
3/4 cup water
3 cups hot cooked rice

Recipe



Brown meat in oil on all sides. Add onion, salt, mustard, ginger, wine, broth and pineapple juice. Cover and simmer about 1 hour or until meat is tender. Add pineapple and prunes. Cook 10 minutes longer. Stir in celery, green peppers, soy sauce and cornstarch dissolved in water. Cook, stirring occasionally, about 6 to 7 minutes. Serve over beds of fluffy rice.

Serves 6.