Italian beef tips

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 \N Clove garlic; minced
\N \N 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.



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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