| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless chuck or rump roast; cubed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Oil |
| 1 1/2 |
c |
Water |
| 2 |
cn |
(6-oz) tomato paste |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Oregano |
| 1 |
sm |
Carrot; diced |
| 1 |
|
Clove garlic; minced |
|
|
Hot cooked rice |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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