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Peel Carrots And Cut Into Thin Slices (Crosswise At A Slant). Place In A Saucepan With The Soda Water, Wine, 1/2 T Salt And Sugar. Cover And Simmer For 25 Minutes Or Until Tender. Meanwhile Cut The Meat Into Very Thin Slices. Heat The Vegetable Oil And Saute The Onions About 5 Minutes. Add The Beef Slices; Cook For 5 Minutes, Stirring Often. Season With 1/2 T Salt And 1/4 T Pepper. Add The Meat And Onions To The Carrots. Mix Carefully. Stir In The Cream. Heat Through But Do Not Boil. Correct Seasonings If Necessary. Sprinkle With Chopped Parsley And Serve.
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