Sliced Meat with Carrots

For the cutlets with carrots, sprinkle the cutlets well with salt and pepper. Then cut into small strips or cubes. The carrots do not need to be peeled. Cut the carrots into julienne.

Fry the meat hot with a little oil in the pan and meanwhile finely chop the onion. Remove the meat from the pan and add a little oil to the pan. Fry the onion and the carrots in the residue of the meat.

When the onion is translucent, add the meat again and pour in the soup. Simmer over medium heat until all the ingredients are nice and soft. Finally, mix a little water with flour and thicken the cut meat with carrots and stir in the parsley.

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