italian beef tips
- Categories
- Meat
- Yield
- 6 Servings
| Measure | 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 |
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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