1 (20.5 oz.) can pineapple tidbits
2 tbsp. salad oil
1/2 c. chopped onion
1/2 tsp. salt
Dash pepper
3 tbsp. cornstarch
3 tbsp. soy sauce
1 (3 oz.) can mushrooms
1 1/2 lbs. beef, cut in 1 1/2 inch cubes
1 beef bouillon cube
1 1/4 c. boiling water
1 c. chopped celery
2 tbsp. vinegar
1 tsp. tenderizer

Drain pineapple; save juice. In skillet brown beef in shortening. Add onion, salt, pepper and juice. Dissolve bouillon cube in hot water; pour over meat. Cover meat and simmer 50 minutes. Add celery and cook 10 minutes more or until meat is tender.

Mix cornstarch with soy sauce, vinegar and tenderizer. Stir into hot mixture and cook, stirring until thickened and bubbly. Add pineapple and mushrooms; heat thoroughly. Serve over rice. (Suggested meat - chuck or round steak.)