Beef jambalaya 1
4 Servings
Ingredients
| Quantity | 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 |
Directions
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