4 to 4 1/2 lbs. beef brisket
Adolph's seasoned meat tenderizer (optional)
Cavener's Greek seasoning
1/2 c. Italian creamy dressing
1 pkg. dry onion soup mix
1 can Franco-American brown gravy
1 (4 oz.) can sliced mushrooms

Pierce with fork on both sides to penetrate. Rub with tenderizer and Greek seasoning. Place on double sheet of heavy foil in baking pan.

Mix Italian dressing, soup mix, brown gravy and mushrooms together and pour over meat. Fold tightly and seal carefully so as not to tear. Bake at 300 degrees for 1 hour per pound.

Remove from gravy! Save gravy. Cool completely and then slice thin. Reheat with gravy. Excellent!