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, .