Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Boneless stewing beef |
1 teaspoon | Dried thyme |
3 tablespoons | Vegetable oil |
1 \N | Green bell pepper; chopped |
1 cup | Green onions; chopped |
1 cup | Celery; sliced |
½ pounds | Mushrooms; sliced |
2 cups | Water |
½ cup | Sherry |
2 \N | 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