4 pounds lean beef rib steaks
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
2 tablespoons vegetable oil
2 red bell peppers, chopped
1/2 cup water
1/3 cup chicken broth
3/4 cup beef broth
1 onion, chopped
1 green bell pepper, chopped
2 tablespoons margarine
1 (15 ounce) can whole tomatoes, drained
1 cup white wine
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup uncooked white rice
6 (6 ounce) cubes beef bouillon
In a large pot over high heat, combine chicken broth, beef broth, celery, onion, bell peppers and oil. Bring to a high enough boil. Boil for about 15 minutes to get the meat to tenderness. Remove from heat and stir in the bouillon cubes. Reduce heat to low, and continue to cook for about 2 minutes.
Add the beef mixture and tomato slices. Mix together. Stir in wine, cream of mushroom soup, broth and rice. Pour into the pot and stir into the pot. Bring to a full boil, then whisk in cream of mushroom soup.
Add the beef, toss gently and simmer over high heat until reduced by one-third. Add chicken broth mixture and the bouillon cubes, stirring well. Continue to cook, stirring occasionally, until rice is tender.