1 pound rump roast
2 tablespoons vegetable oil
1 large onion, chopped
2 cups celery, sliced
1/4 cup brown sugar
1 teaspoon salt
1/8 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons dried basil
3 bay leaves
1 teaspoon garlic powder
6 (6 ounce) balls frozen puff pastry
1 (8 ounce) can crushed pineapple, drained
1 (16 ounce) can crushed pineapple, drained
4 (6 ounce) cans tomato paste
4 cubes chicken bouillon
1 cup shredded Cheddar cheese
Heat oil in large skillet over medium heat. Saute onions and celery until tender; add celery and sugar. Cook, stirring occasionally, for 3 to 4 minutes, stirring frequently. Reduce heat to low; add salt, basil and oregano. Stirring constantly, cook until seeds are translucent; drink wine slowly.
Add bay leaves, garlic powder, prepared pastry, pineapple, pineapple, tomato paste, chicken bouillon cubes and Cheddar cheese. Cook until just tender.