Sweet Sour Veal with Rice Recipe
Ingredients
| Pineapple tidbits | 1 | |
| 1 1/2 pounds veal, cut in 1 1/2-inch cubes | ||
| Fat | 2 Tablespoon | |
| Celery | 1 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Beef | 1 | |
| Hot water | 1/2 Cup (16 tbs) | |
| Bean sprouts | 1 1 pound, drained | |
| Sliced mushrooms | 1 3 Ounce, broiled | |
| Cornstarch | 3 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Hot cooked rice | 3 Cup (16 tbs) | |
Directions
Drain pineapple, reserving syrup.
Brown veal in hot fat.
Add celery, onion, salt, pepper, bouillon cube dissolved in hot water, and the reserved pineapple syrup.
Cover: simmer 60 to 75 minutes or till meat is tender.
Add pineapple, bean sprouts, mushrooms, and mushroom liquid.
Blend cornstarch with soy sauce and monosodium glutamate; stir into hot mixture.
Cook, stirring constantly, until thick.
Serve over rice.
Brown veal in hot fat.
Add celery, onion, salt, pepper, bouillon cube dissolved in hot water, and the reserved pineapple syrup.
Cover: simmer 60 to 75 minutes or till meat is tender.
Add pineapple, bean sprouts, mushrooms, and mushroom liquid.
Blend cornstarch with soy sauce and monosodium glutamate; stir into hot mixture.
Cook, stirring constantly, until thick.
Serve over rice.
Chef
