Beef Strips and Carrots Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 lb. carrots 2/3 cup carbonated soda water 1 cup white wine 1 teaspoon salt 1/4 teaspoon sugar 1 lb. sirloin steak 2 tablespoon vegetable oil 2 small onions, diced 1/4 teaspoon white pepper 1/2 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, 1/2 teaspoon 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 sauté the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 teaspoon salt and 1/4 teaspoon 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.