Beef Strips and Carrots
Savory cooked carrots, onions and beef in a cream-based sauce, with a sprinkling of fresh parsley.
1 pound carrots, thin, diagonal slices
2/3 cup club soda
1 cup white wine
1 teaspoon salt - divided use
1/4 teaspoon granulated sugar
2 tablespoons vegetable oil
2 onions, chopped
1 pound sirloin steak, thinly sliced
1/4 teaspoon ground black pepper
1/2 cup whipping cream
1 tablespoon chopped fresh parsley
- Place carrots in a saucepan with club soda, white wine, 1/2 teaspoon salt and sugar. Cover and simmer 25 minutes, or until tender.
- In a skillet, heat oil and sauté onions for about 5 minutes.
- Add the beef and cook 5 minutes, stirring often. Season with 1/2 teaspoon salt and pepper. Add the drained carrots; mixing carefully. Stir in cream and heat thoroughly, but do not boil. Sprinkle with parsley before serving.
Makes 4 servings.