Recipe - Italian Beef Tips

3 pound Boneless chuck or rump
roast; cubed
1 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Oil
1 One half cup Water
2 cn (6oz) tomato paste
2 tablespoon Lemon juice
One half teaspoon Sugar
1 teaspoon Oregano
1 small Carrot; minced
1 Clove garlic; minced
Hot cooked rice
One fourth 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 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.