1 1/2 c. (14 oz. can) pineapple chunks
1/2 c. chopped onion
1 c. grated carrot
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. melted butter
2 med. sized tomatoes
1 c. soft bread crumbs
2 lb. beef round steak, cut 1/4" thick
2 tbsp. shortening
1 tbsp. vinegar
1 beef bouillon cube
1/2 c. water

Drain pineapple, saving syrup. Combine half of chunks with next 6 ingredients. Pound meat or score with a sharp knife. Cut into 6 serving pieces, spread with pineapple stuffing, roll up like jelly rolls. Tie each roll with string. Sprinkle with additional salt and pepper. Brown rolls on all sides in heated shortening. Drain off excess fat. Add pineapple syrup, vinegar, crumbled bouillon cube and water. Cover tightly and simmer until meat is tender, 40 to 45 minutes. Cut tomatoes in wedges, add to meat with remaining pineapple chunks, and simmer a few minutes longer. (Thicken gravy, if desired, with 2 teaspoons cornstarch mixed with 1 tablespoon cold water.) Makes 6 servings.