Beef with Carrots and Mushrooms

Peel the carrot and slice into rounds. Wash the mushrooms. Slice the mushrooms and the onion.

Add a drizzle of oil into a pan and begin frying the onion over medium heat. After 2-3 minutes, add the mushrooms and the carrot to the pan. Add some salt.

After 3-4 minutes add half of the tomato sauce to the pan and stir, letting it cook covered for 5 minutes.

Now add the rest of the tomato sauce. Let the vegetables cook covered over low heat for about 15 minutes. When you see that the sauce has reduced, add a little water (not a whole cup, only a little).

Dice the meat on a cutting board. Add salt and place into a pan with oil.

Add the cooked meat into the pan with the vegetables and sauce and carefully stir. After 2 minutes remove and serve.

You can make this recipe with any cut of meat: tenderloin, loin, pre-diced meat, etc.

You do not have to use the full cup of water. Add the amount of water needed, adding more if it dries out. You can also add more or less depending if you want it saucier or thicker.

If you have parsley, chop it and sprinkle on top of the dish.