Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Carrots |
⅔ cup | Carbonated soda water |
1 cup | White wine |
1 teaspoon | Salt |
¼ teaspoon | Sugar |
1 pounds | Sirloin steak |
2 tablespoons | Vegetable oil |
2 eaches | Onions; small, diced |
¼ teaspoon | White pepper |
½ cup | Heavy cream |
1 tablespoon | Parsley; chopped |
Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, ½ t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with ½ t salt and ¼ t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve.