Italian beef tips

6 Servings

Ingredients

Quantity Ingredient
3 pounds Boneless chuck or rump roast; cubed
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Oil
1½ cup Water
2 cans (6-oz) tomato paste
2 tablespoons Lemon juice
½ teaspoon Sugar
1 teaspoon Oregano
1 small Carrot; diced
1 Clove garlic; minced
Hot cooked rice
¼ cup Grated parmesan cheese

Directions

Sprinkle beef with salt and pepper. Brown in oil in large skillet. Combine remaining ingredients except rice and cheese and pour over meat. Cover and simmer 2 hours or until tender. Serve over rice and sprinkle with cheese.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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