1 pound Sirloin steak, cut into 1 inch slices
2 tablespoons olive oil
1 medium onion, sliced
1 large carrot, sliced
4 cloves garlic, minced
1 teaspoon salt
1 tablespoon cooking wine
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon salt (optional)
2 tablespoons lemon juice
1 tablespoon white sugar
1/2 teaspoon ground black pepper (optional)
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 (10 ounce) can evaporated milk
1 pinch dry mustard (optional)
1 tablespoon grated Parmesan cheese
Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, garlic and salt and pepper; cook as directed on package. Stirring often, cook until tender. Stir in wine, oregano, basil, sage, salt, cooking wine, oregano, basil, sage and salt. 1/2 teaspoon lemon juice
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper (optional)
1/2 teaspoon dried basil (optional)
1/2 teaspoon dried rosemary (optional)
1 teaspoon lemon zest (optional)
Preheat oven to 350 degrees F (175 degrees C).
Place onion slices in a 9x13 inch baking dish. Pour oil and wine over onion, and sprinkle with oregano, basil, sage and salt, pepper, basil and rosemary. Cover, and refrigerate overnight due to the high fat content.
Stir flour into the pan, baking dish, and olive oil. Stir brown sugar mixture into the pan mixture. Pour pan mixture over vegetables and season with white sugar, pepper, basil and rosemary.
Bake steak uncovered in preheated oven for 40 minutes, or until cooked through and juices run clear.
In a medium bowl, combine sauce and cream of mushroom soup with 1/2 cup olive oil, salt, brown sugar, and black pepper (if desired). Pour mixture over steak; toss until evenly coated. Top with bell pepper slices, lettuce, tomato slices, onion, carrot, garlic, salt, cooking wine, oregano, basil, rosemary and lemon zest. Serve immediately.