1 can (3 oz.) chopped mushrooms
1 1/2 lb. ground chuck
1 tbsp. minced onion
2 tbsp. soy sauce
1 tbsp. vegetable oil
1 beef bouillon cube
1 sm. onion, sliced
1 med. green pepper, slivered
1 (13 1/2 oz.) can pineapple chunks
1/4 c. sugar
1/4 c. vinegar
3 tbsp. cornstarch

Drain mushrooms, reserving liquid. Add water to liquid to make 1 cup and set aside. Mix meat, mushrooms, chopped onion and soy sauce. Shape into balls and brown in hot oil. Drain off fat. Add 1 cup reserved liquid and bouillon cubes. Cover and simmer 30 minutes.

Blend sugar, vinegar and cornstarch thoroughly. Add to meatballs. Add sliced onion, peppers and pineapple. Simmer, covered, for 10 minutes, stirring frequently. Serve over rice. Serves 4-6.