1 lb Carrots
2/3 c  Carbonated soda water
1 c  White wine
1 ts Salt
1/4 ts Sugar
1 lb Sirloin steak
2 tb Vegetable oil
2    Onions; small, diced
1/4 ts White pepper
1/2 c  Heavy cream
1 tb Parsley; chopped

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.