Cut beef into 1/2-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@aol.com on Aug 21, 1997
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