Ingredients
- 2 beef-flavored bouillon
- 1 green bell pepper (chopped)
- 475 ml water
- 450 gr stewing beef (boneless)
- 120 ml sherry
- 120 gr green onions (chopped)
- 100 gr celery (sliced)
- 80 gr mushrooms (sliced)
- 80 gr rice
- 45 ml vegetable oil
- 16 ml worcestershire sauce
- 2 gr thyme (dried)
Cut beef into 1 cm 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 Worcestershire 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.
