Beef Jambalaya

Yields:	4 servings
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1	pound	beef	boneless
1	teaspoon	thyme	dried
3	tablespoons	vegetable oil
1	each	green bell pepper
1	cup	scallions, spring or green onions	chopped
1	cup	celery	sliced
1/2	pound	mushrooms	sliced
2	cups	water
1/2	cup	sherry
2	each	beef bouillon
1	tablespoon	worcestershire sauce
2/3	cup	rice

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 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.

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took it to work and everyone loved it! so easy to make and very impressive to present! excellent!