Steak Saute Marengo
Steak Saute Marengo features tender cubed beef, rich tomato and wine flavors, and fragrant herbs, making it perfect for hearty, elegant dinners or entertaining guests.
Ingredients
- 1.5 to 2 lb. top sirloin steak ⓘ
- 2 medium-sized onions
- 1 carrot ⓘ
- 2 cloves garlic ⓘ
- 8 Tbsp. butter ⓘ
- 2 Tbsp. olive oil ⓘ
- 1/2 cup dry white wine ⓘ
- 2 cups beef broth ⓘ
- 2 Tbsp. flour ⓘ
- 15 oz. can tomato sauce or puree ⓘ
- 12 small onions ⓘ
- 1/2 lb. mushrooms ⓘ
- bouquet garni (thyme, rosemary, marjoram, basil, peppercorns, bay leaves tied in cheesecloth) ⓘ
- fried sourdough bread ⓘ
- 1 tsp. chopped parsley ⓘ
- juice of 1/4 lemon ⓘ
Instructions
- Heat 4 tablespoons of butter and the olive oil in a saute pan.
- Cut the steak into cubes, and quarter the onions and carrot, then sauté for 5 minutes.
- Season with salt and freshly ground pepper. Sprinkle with flour and blend.
- Allow the meat and vegetables to color slightly; then add crushed garlic and stir.
- Pour in the white wine and reduce by two-thirds.
- Add tomato sauce or puree to the pan.
- Place the bouquet garni (with thyme, rosemary, marjoram, basil, peppercorns, and bay leaves tied in cheesecloth) into the pan.
- Add enough beef broth to cover the meat and bring to a boil.
- Cover and simmer very gently for 1 hour.
- While the stew simmers, scald the small onions, drain, dry, and cook in 1 tablespoon butter until golden.
Tips & Substitutions
For a richer flavor, consider marinating the top sirloin steak in a mixture of olive oil, garlic, and herbs for a few hours before cooking. If you don’t have a bouquet garni, use dried herbs like thyme and rosemary directly in the sauce. You can also substitute the dry white wine with a splash of apple cider vinegar if needed.
Serving Suggestions
Serve the Steak Sauté Marengo over a bed of fried sourdough bread, allowing the bread to soak up the delicious sauce. Pair it with a side of mashed potatoes or a fresh green salad for a balanced meal. For a comforting touch, consider serving with a side of Beef And Mushrooms.
Storage & Reheating
Allow the Steak Sauté Marengo to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of beef broth or water to maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Steak Saute Marengo contains roughly 1674 calories, with 51g protein, 344g carbohydrates, and 16g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (326% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2992mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while top sirloin steak is ideal, you can also use cuts like flank steak or ribeye. Just be sure to adjust cooking times, as different cuts may require varying lengths to become tender.
What can I substitute for dry white wine?
If you prefer not to use wine, you can substitute it with additional beef broth or a mixture of apple cider vinegar and water. This will provide acidity and depth without the alcohol.
How can I enhance the flavor of the dish?
To enhance the flavor, consider adding a splash of Worcestershire sauce or a tablespoon of mustard to the sauce before simmering. Fresh herbs added at the end of cooking will also brighten the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).