Sweet-Sour Veal With Rice

• 1 (20 1/2 oz.) can pineapple tidbits
• 1 1/2 lb. veal, cut in 1 1/2-inch cubes
• 2 Tbsp. shortening or salad oil
• 1/2 c. chopped onion
• 1/2 tsp. salt
• dash of pepper
• 1 beef bouillon cube
• 1 1/4 c. boiling water
• 1 c. sliced celery
• 3 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• 2 Tbsp. vinegar
• 1 (3 oz.) can sliced drained mushrooms
• hot cooked rice

1. Drain pineapple, reserving syrup.
2. In skillet, brown veal on all sides in hot shortening.
3. Add onion, salt, pepper and reserved syrup.
4. Dissolve bouillon cube in boiling water, pour over meat. Cover; simmer 50 minutes.
5. Add celery; cook until meat is tender, 10 minutes more.
6. Mix cornstarch with soy sauce and vinegar, stir into hot mixture.
7. Cook and stir until thickened and bubbly.
8. Add pineapple and mushrooms.
9. Heat through.
10. Serve over rice.
11. Serves 6.

pineapple tidbits, veal, shortening, onion, salt, pepper, boiling water, celery, cornstarch, soy sauce, vinegar, mushrooms, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=339170 (may not work)