|1 pounds||Boneless stewing beef|
|1 teaspoon||Dried thyme|
|3 tablespoons||Vegetable oil|
|1||Green bell pepper; chopped|
|1 cup||Green onions; chopped|
|1 cup||Celery; sliced|
|½ pounds||Mushrooms; sliced|
|2||Beef flavored bouillon|
|1 tablespoon||Worcestershire sauce|
Cut beef into ½-inch cubes. Toss with thyme. Season with salt and pepper.
Heat 2 tablespoons oil in skillet. Stir in green pepper, green onion, celery and mushrooms. Cook until tender; remove from pan. Add remaining tablespoon oil to pan. Stir in beef. Cook until browned. Stir in water, wine, beef bouillon cubes and Worcester- shire sauce. Simmer, covered, 30 minutes. Stir in rice, cook 25 minutes longer, or until rice is tender.
Stir in precooked vegetables, stirring constantly until heated through.
Posted to MC-Recipe Digest V1 #755 by Creedenite@... on Aug 21, 1997
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