| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”