Steak Saute Marengo

• 1 1/2 to 2 lb. top sirloin steak
• 2 medium sized onions
• 1 carrot
• 2 cloves garlic, crushed
• 8 Tbsp. butter
• 2 Tbsp. olive oil
• 1/2 c. dry white wine
• 2 c. beef broth
• 2 Tbsp. flour
• 15 oz. can tomato sauce or puree
• 1 doz. small onions
• 1/2 lb. mushrooms
• bouquet garni
• fried sourdough bread
• 1 tsp. chopped parsley
• juice of 1/4 lemon
• salt
• pepper

1. Heat 4 tablespoons butter and the oil in a saute pan.
2. Cut steak into cubes and the onions and carrot into quarters and saute for 5 minutes.
3. Season with salt and freshly ground pepper. Sprinkle with flour and blend.
4. Allow to color slightly; add garlic and stir.
5. Add wine and reduce by 2/3.
6. Add tomato sauce to the pan.
7. Put in bouquet garni (1/2 teaspoon of each:
8. thyme, rosemary, marjoram, basil, peppercorns and 2 bay leaves tied in cheesecloth). Add enough beef broth to cover the meat.
9. Bring to a boil; cover and simmer very gently for 1 hour.
10. Scald the little onions; drain. Dry with a cloth and cook in 1 tablespoon butter until golden.

onions, carrot, garlic, butter, olive oil, white wine, beef broth, flour, tomato sauce, onions, mushrooms, bouquet garni, bread, parsley, lemon, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361065 (may not work)