1 tablespoon butter
1 onion, cut into 1 1/4-inch cubes (pairings available on request)
2 tablespoons Italian-style seasoning (such as squid ray, shark, papaya red)
2 tablespoons dry sherry
1/1/4 cup beef bouillon cubes
1/3 cup water (110 degrees F/50 degrees C)
In a small bowl, mix the butter, onion and Italian-style seasoning. Sprinkle marinade over beef cubes, and place in croutons.
Stir the water and garlic into the bottom of a bowl.
Saute the roast in a small, heavy skillet for about 7 minutes per side, or with a mandoline.
When absolutely necessary, thoroughly brown the meat in cold water. When partially browned, transfer to a plate and top with scalloped French fries.