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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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 4|
|Calories from Fat: 265 (49%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 80.5mg||25 %|
|Sodium 532mg||18 %|
|Potassium 811.2mg||21 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 32.1g|
|Protein 24.9g||36 %|
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Calories per serving: 538
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