Beef jambalaya 1

Yield: 4 Servings

Measure Ingredient
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 cups Water
½ cup Sherry
2 Beef flavored bouillon
1 tablespoon Worcestershire sauce
⅔ cup Rice

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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