Charlene's Recipe

Italian beef tips

Category: Main street

Serves 6

3 lbs lean stew meat, boneless chuck or rump roast
salt
1/4 tsp pepper
2 Tbsp salad oil
1 1/2 cups water
2 (6 oz) cans tomato paste
2 Tbsp lemon juice
1/2 tsp sugar
1 tsp oregano
1 small carrot, thinly sliced
1 clove garlic, minced
Hot cooked rice
1/2 cup grated Parmesan cheese

Cut beef into 1 1/2 to 2 inch cubes and sprinkle with 1 tsp salt and pepper. Brown meat in oil in a large skillet.
Combine water, tomato paste, lemon juice, sugar, oregano, carrot and garlic, pour over meat. Cover and simmer 1 1/2 to 2 hours or until meat in tender. Add more water if sauce becomes to thick. Season to taste with salt. Serve over rice and sprinkle with Parmesan cheese. Garnish as desired.