Creamy beef and fennel

What you need (2 servings):
- (olive) oil
- approx. 250g beef in strips
- 1 carrot, finely sliced
- 1 fennel bulb, cut in strips
- 1 onion, cut in half rings
- 1/2 clove of garlic, pressed
- approx. 100ml creme fraiche
- dried herbs de Provence
- salt, pepper

Stirfry the beef in some (olive) oil. Add the sliced carrot and cook a few minutes before adding the fennel, garlic and onion. Stir in the creme fraiche after about 6 mins. Cook for a few more minutes and season to taste with salt, pepper and herbs de Provence.
Serve with panfried potatoes.

[ adapted from an AH recipe]

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