Steak Saute Marengo - cooking recipe

Ingredients

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

Preparation

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