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| 1 x ca. 450 g | Boneless stewing beef |
| 1 Teelöffel | thyme dried |
| 3 Esslöffel | vegetable oil |
| 1 | green bell pepper chopped |
| 1 Tasse | green onions chopped |
| 1 Tasse | Celery sliced |
| 1/2 x ca. 450 g | mushrooms sliced |
| 2 Tasse | water |
| 1/2 Tasse | sherry |
| 2 | Beef flavored bouillon |
| 1 Esslöffel | Worcestershire Sauce |
| 2/3 Tasse | rice |
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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.
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