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Italian Beef Tips
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  • 3 lbs (1.4 kg). boneless chuck or rump roast, cut into cubes
  • 1 tsp (5 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 2 Tbsp (30 ml). oil
  • 1-1/2 cups (350 ml) water
  • 2 6 oz (168 grm). cans tomato paste
  • 2 Tbsp (30 ml). lemon juice
  • 1/2 tsp (2 ml). sugar
  • 1 tsp (5 ml). oregano
  • 1 small carrot, sliced
  • 1 clove garlic, minced
  • hot cooked rice
  • 1/4 cup (60 ml) grated parmesan cheese
  • Sprinkle beef cubes 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.

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