Melt butter in large saucepan, add chopped carrot and 6 small onion heads, cut into rings and cook until golden.
Add 1 kg. beef chopped into pieces, fry and salt it. Pour 2 cups of white wine and sauté over low heat for 1 hour.
Add the rice with 1 cup of boiling water and cook for 15 minutes.
Add the drained peas and corn and boil on low heat.
Serve sprinkled with sesame seeds.