1 tablespoon vegetable oil
1 pound beef tenderloin
1/2 onion, chopped
4 bunches fresh parsley, chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons chopped fresh onion
3 tablespoons butter
1 teaspoon lemon juice
1 pinch garlic powder
1 small onion, sliced into 1/4 inch rings
1 dash olive oil
3 carrots, cut into 1/2 inch slices
1 pound Swiss cheese, cut from a package
In a large skillet heat Oil over medium heat. Saute onion and carrot for about 10 minutes, or for about 20 minutes in the French style. Add within 10 minutes of adding flour, 2 tablespoons olive oil. Stirring occasionally, cook 5 minutes longer, or until tender. Add dishlot level of beef; cook 5 minutes longer, or until well browned. Add enough water to cover.
Mix butter, lemon juice, garlic powder, small onion and 1/4 teaspoon olive oil; mix well. Distribute beef mixture over meat mixture. Top with carrots. Process Swiss cheese, meat mixture and parsley into beef mixture.
Place carrots, bread loops and 1/4 teaspoon olive oil on meat mixture. Place on plate of a baking sheet, if desired.
Bake uncovered for 30 minutes or until carrots are tender. Drain excess fat. Let stand 50 minutes before slicing.