Veal and Pineapple Casserole

Ingredients

750g veal
1 onion
1/2 cup chopped celery
1/2 green capsicum
Pepper and Salt
2 tablespoons soy sauce
1 cup diced pineapple, drained
1 onion
 2 tablespoons oil
1 cup pineapple juice
1 chopped tomato
1 dessertspoon vinegar
3 tablespoons cornflour
Cooked rice and lemon wedges

Cut veal into small cubes. Cook gently until veal loses pinkish colour. Add chopped onion, celery, capsicum,  pepper and salt. Cook 5 minutes in hot oil.  Add pineapple juice, tomato and stock. Bring to the boil. cover and simmer one hour until meat is tender. Add pineapple, soy sauce and vinegar. Stir in blended cornflour. Simmer 5 minutes. Serve with rice and lemon wedges, for decoration.