Ingredient
- 6 beef steaks
- 4 carrots sliced
- 2 sprigs of rosemary
- 1 cup sherry
- Salt and pepper to taste
- Vegetable oil
Preparation
- Season the steaks with salt and pepper and fry them together with the carrots in a skillet with oil over medium heat.
- When the carrots are shiny add the rosemary branches and bathe with the sherry, cover the container and cook over low heat for 10 minutes or until the sherry has evaporated and the meat is cooked; Remove from the stove and serve.