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 ea Onions; small, diced

1/4 t White pepper

1/2 c Heavy cream

1 T 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.