1 1/2 cans crushed pineapple, drained
1 large yellow onion, sliced into 1/4 inch rounds
1 cup sour cream
1 1/2 cups finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice, sifted
1 1/2 tablespoons soy sauce
1 tablespoon vanilla extract
In a blender, combine pineapple and onion segments. Transfer to a medium bowl. Stir in the pineapple stock and coconut vinegar. Add remaining ingredients, except lime zest and apple cider vinegar. Mix well and refrigerate ahead.
In a small saucepan, combine sour cream and sugar; whisk to blend.
Line a large pan with aluminum foil or foil.
In a small saucepan, heat oil over medium heat. Drop mixture by teaspoonfuls into boiling oil in enough to cover but not quite to cover completely. Do not allow pans to boil. Cover and cook well covered.
Fry 40 to 45 minutes in the pressurized twelve inch skillet. Once fried, place halves of cut steak slices square on the foil. Fry side up and serve using only ends of slices, or cut into thick strips. Rotate each slice-side up again and continue cooking until brown and cooked through, about 30 minutes. Drain on paper towels.