Beef and Pineapple Soup
Fresh or unsweetened pineapple makes a wonderful vegetable
1/2 lb. beef (sirloin or chuck blade roast)
2 stalks green onion
1/4 fresh pineapple
Substitute: small can of dietary or other unsweetened pineapple
1 tbsp. cooking oil
4 cups water
1 tsp. salt
2 tbsp. fish sauce
1 onion
Dash of monosodium glutamate
Dash of black pepper
Large heavy skillet
4 quart pot
Slice of beef thin (1/4”) in pieces about 3/4” wide and 2 or 3” long. Chop the onions fine and mix with beef. Chop the fresh pineapple in small chunks then squeeze it firmly between the hands to get out most of the juice. It will break up into small pieces much like crushed pineapple. If canned pineapple is substituted, drain well then press as much juice out as possible. Be sure not to use sweetened pineapple. Heat the oil in the skillet and saute the beef and onion about 1 minute or until beef begins to change color. It should still be pinkish. Remove from skillet and set aside. Cut the onion in 8 or 10 sections and separate. Put the water, salt, fish sauce, onion, monosodium glutamate and pepper in the pot with the crushed pineapple. Bring to a boil on high heat. Turn off the heat and add the beef. (This keeps the beef from getting tough.) Stir and serve immediately.
To Serve: Serve hot as a course in a regular dinner or with rice as a light meal. Can be reheated, but the beef will probably get tough because overcooking toughens it. 1/2 lb. white shrimp may be used instead of beef. Shell the shrimp, wash it well and chop coarsely. Mix with chopped green onions.
