1 medium onion, finely chopped
2 medium carrots
1 cup braised or salted beef in a large skillet
1 cup chopped onion
1 cup crushed potato
1 teaspoon ground black pepper
2 1/2 cups water
1 tablespoon wine
3/4 cup tinned beef a little wine for a dip
2 teaspoons lemon juice
Lightly grease a medium saucepan or skillet. Stir in onion.
In a small bowl combine carrots, potatoes, pepper, and water. Spread over a medium heat, reduce heat, and simmer, stirring frequently, for 15 minutes, stirring frequently.
Stir fry carrots until mellow and brown. Stir fry potatoes until cooked through.
Boil in oil slightly, then, gradually pour in wine. Simmer for 5 minutes, stirring occasionally. Slowly pour honey into carrots and cornstarch, stirring to bring them to a rolling boil. Return them to a low simmer for 5 minutes, stirring occasionally. Stir fry vegetables until gently cooked. In a small bowl combine lemon juice and fry until crackly. Serve over the beef and vegetables.
This was quick and easy and I would definitely make again
⭐ ⭐ ⭐ ⭐