1 pound lean ground beef
1 tablespoon vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
1 medium head cabbage, sliced
4 carrots, cut into 1/4 inch slices
2 stalks celery, cut into 1/4 inch slices
1 medium onion, diced
2 tablespoons all-purpose flour
1 medium onion, diced
1 medium carrot, diced
8 ounces cooked beef
2 2/3 cups water
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
Place beef in a large, heavy skillet over medium high heat. Add oil and onions; cook, stirring, to break up clumps. Add celery and peppers; cook, stirring, to break up clumps. Add carrots and cabbage; cook, stirring, to break up clumps. Stir beef and celery mixture into vegetables mixture.
Reduce heat to low; add flour, salt, marjoram and rosemary. Cook, stirring constantly, for 2 minutes. Return meat to pan and stir. Cook, stirring occasionally, for 1 minute; drain. Stir in water and salt and marjoram. Bring to a boil, stirring constantly. Reduce heat to medium-low; stir in celery mixture and vegetable oil. Bring mixture to a boil, stirring constantly. Reduce heat, stirring constantly, to medium-low. Bring mixture to a slow boil, stirring constantly, for 5 minutes or until thickened. Stir in rice. Season with salt, rosemary and bouillon powder.
Simmer the beef and celery mixture for about 30 minutes. Check, stir and remove from heat.