1 1/2 to 2 lb. sirloin steak about 1 1/2 inches thick
1 c. plus 2 tbsp. red wine
1/4 c. oil
1 garlic clove, crushed
1/2 c. butter
1 tbsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
Dash of pepper
Dash aromatic bitters

Marinate beef in 1 cup wine, oil and garlic for at least 1 hour, turning occasionally. Broil meat to medium rare doneness. Cut into 1/4 inch squares. Be sure to save the drippings. In saucepan, heat the drippings and the remaining ingredients, including the 2 tablespoons reserved wine to boiling. Pour over beef cubes and keep hot in chafing dish.

NOTE: You may use round steak and marinate longer.