4 tablespoons olive oil
2 tablespoons chopped onion
3 cloves garlic, minced
3 carrots, cut into 1 inch strips
2 teaspoons cornstarch
2 tablespoons water
2 teaspoons dried rosemary, crushed
2 teaspoons dried savory
1/4 teaspoon salt
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1 teaspoon paprika
3 ounces Sauterne or Florentine cheese, diced
3 ounces shredded Monterey Jack cheese
2 teaspoons minced fresh thyme
2 tablespoons minced fresh rosemary
In a medium bowl, combine olive oil, onion, garlic and carrots. Mix thoroughly.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Mix in the cornstarch, water, rosemary, savory, salt, chicken bouillon, salt, paprika and cheese. Reduce heat, stirring frequently, to medium low, until just boiling.
Stir the beef mixture into the skillet and heat through. Remove from heat and stir in Monterey Jack cheese, Monterey Jack cheese, thyme and rosemary.
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