Seasoned instant meat tenderizer
1 (3 to 4 lb.) round steak, cut 1 inch thick
1 c. dry red wine
1 clove garlic, crushed
1/2 c. butter
1 tbsp. dry mustard
1 tbsp. dry onion soup mix
1 tsp. Worcestershire sauce
1/2 tsp. salt
Dash of pepper
1 (8 oz.) can whole mushrooms

About 2 hours before serving, sprinkle steak with tenderizer. Mix wine and garlic and use to marinate steak. (A plastic bag, fastened tightly, works well.) Chill 1 1/2 hours.

Remove steak from marinade and broil about 15 minutes for medium rare. Melt butter, add mustard and remaining ingredients, plus 4 tablespoons of the marinade. Cut steak into bite-size cubes. Heap into chafing dish. Pour heated sauce over, serve with toothpicks and warm cocktail rye bread.