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1 lb round steak
1/4-1/2 c brown sugar
1 8-oz can mushrooms
1 15-oz can pineapple chunks
1 small can bean sprouts
1 small can water chestnuts
Cut round steak in strips (approximately 2x1/2 inch). Roll in flour and brown in 2 tbsp oil in 3 inch deep skillet. Add mushroom, including liquid in can and juice from pienapple. Add brown sugar and enough liquid (water) to cover meat. Simmer at least one hour. Add pineapple, water chestnuts, and bean sprouts. Cook until hot. Serve over rice.
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