1 1/2 lbs. top round steak, 1/2 inch thick
1/2 c. all-purpose flour
1/2 tsp. salt
1/2 c. oil
1 sm. onion, chopped
1 1/2 tsp. Worcestershire sauce
2 lg. green peppers
3 or 4 stalks celery
2 tbsp. cornstarch
1 (20 oz.) can pineapple chunks
1 tbsp. soy sauce
1/8 tsp. pepper
1 (8 oz.) can tomatoes
1 beef bouillon cube
1/4 c. brown sugar
1/4 c. vinegar

Cut steak in thin strips. Coat with mixture of flour, salt and pepper. Brown in skillet with 1/4 cup oil. Drain tomatoes reserving liquid. Add reserved liquid, onion, and bouillon to meat. Cover and simmer 1 1/2 hours. Uncover. Stir in Worcestershire sauce. Cut 2 large peppers in strips and chop celery in 1 inch pieces. Add to meat. Cover and simmer 5-10 minutes. Add drained tomatoes, cut up. Cook 5 minutes more.

In separate saucepan, combine brown sugar and cornstarch. Drain pineapple chunks, reserving liquid. Add syrup to brown sugar and cornstarch mixture. Then add vinegar, soy sauce, and 1/2 teaspoon salt. Cook and stir until bubbly. Add sauce to meat. Mix well. Stir in pineapple. Cook 2-3 minutes. Serve over hot cooked rice.