| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cajun | Cajun & cre, Main course | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless stewing beef |
| 1 | ts | Dried thyme |
| 3 | tb | Vegetable oil |
| 1 | Green bell pepper; chopped | |
| 1 | c | Green onions; chopped |
| 1 | c | Celery; sliced |
| 1/2 | lb | Mushrooms; sliced |
| 2 | c | Water |
| 1/2 | c | Sherry |
| 2 | Beef flavored bouillon | |
| 1 | tb | Worcestershire sauce |
| 2/3 | c | Rice |
INSTRUCTIONS
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 [email protected] on Aug 21, 1997
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