Recipe - Beef Jambalaya 1

1 pound Boneless stewing beef
1 teaspoon Dried thyme
3 tablespoon Vegetable oil
1 Green bell pepper; chopped
1 cup Green onions; chopped
1 cup Celery; cut or sliced up
One half pound Mushrooms; cut or sliced up
2 cup Water
One half cup Sherry
2 Beef flavored bouillon
1 tablespoon Worcestershire sauce
2/3 cup Rice

Cut beef into 1/2inch 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 MCRecipe Digest V1 #755 by Creedenite@aol.com on Aug 21, 1997