Mohren Mit Geschnetzeltern (beef Strips And Carrots)

As the flower in the garden stretches toward the light of the sun, so there is in the child a mysterious inclination toward the eternal light. Have you ever noticed this mysterious thing that when you tell the smallest child about God, [he or she] never asks with strangeness and wonder, “What or who is God – I have never seen Him,” but listens with shining face to the words as though they soft loving sounds from the land of home. Or when you teach a child to fold [his or her] little hands in prayer that [he or she] does this as though it were a matter of course, as though [it was] opening for [the child] that world of which [he or she] had been dreaming with longing and anticipation. Or tell them, these little ones, the stories of the Savior, show them the pictures with scenes and personages of the Bible – how their pure eyes shine, how their little hearts beat.

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	German	German, Main dish, Meats, Vegetables	4	Servings

INGREDIENTS

1	lb	Carrots
2/3	c	Carbonated Soda Water
1	c	White Wine
1	t	Salt
1/4	t	Sugar
1	lb	Sirloin Steak
2	T	Vegetable Oil
2		Onions, Small Diced
1/4	t	White Pepper
1/2	c	Heavy Cream
1	T	Parsley, Chopped

INSTRUCTIONS

Peel carrots and cut into thin slices (crosswise at a slant).  Place
in a saucepan with the soda water, wine, 1/2 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 1/2 t salt and 1/4 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. Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 24, 1998

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