Pineapple Beef

A good dish for a hot buffet

15 minutes
2 hours 30 minutes


  • 1 ½ to 2lbs Lean Braising Steak, Cubed
  • 2oz Butter
  • 2 Tablespoons Oil
  • 2 Medium Onions, Chopped
  • 4 Sticks Celery, Chopped
  • 1 x 14oz Can Pineapple pieces in natural juice
  • 2 Level Tablespoons Cornflour
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Tomato Puree
  • 2 Tablespoons Vinegar
  • ½ Pint Beef Stock
  • 2 Level Teaspoons Salt
  • Black Pepper


  1. Heat oil and butter in pan and brown the well dried meat in batches to seal. Turn into casserole.
  2. Add onion and celery to juices in pan and cook until soft.
  3. Drain juice from pineapple and add water to make 1/2 pint. Add to pan with stock and seasoning. Pour over meat. Stir in the soy sauce, vinegar and tomato puree. Cover and cook for about 2 hours at gas2, 300F, 150C.
  4. Dissolve the cornflour with a little water and add to casserole with chopped pineapple. Cover and cook a further 30 minutes.