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Categories:
onions carrot garlic butter olive oil white wine beef broth flour tomato sauce onions mushrooms bouquet garni Bread parsley lemon salt pepper
Viewed: 23 - Published at: a year agoIngredients
- 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
Method
- 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.
