2 lbs. round steak, cut in 1 1/2 x 1/2-inch strips
3 tbsp. butter, melted
1 1/2 c. water
1 1/2 c. pineapple juice (or add enough water to make 1 1/2 c.)
3/8 c. white vinegar
1/4 c. plus 2 tbsp. soy sauce
4 1/2 tbsp. Worcestershire sauce
1/4 c. plus 2 tbsp. sugar
2 tbsp. plus 1 tsp. cornstarch
2 tbsp. cold water
1 (20 oz.) can pineapple chunks, drained
1 lg. green pepper, cut in pieces
1 lg. tomato, cut in 1/2-inch wedges
1 med. onion

Brown meat in butter; add water, pineapple juice, vinegar, soy sauce, Worcestershire sauce and sugar. Reduce heat and simmer 1 1/2 hours, or until meat is tender. Mix cornstarch and 2 tbsp. water to form paste. Blend into meat and sauce, stirring constantly until thickened. Add fruit and vegetables. Cook 2 minutes, uncovered, and serve over rice or chow mein noodles. Serves 6.