4 minute round steaks or cube steaks
1 tsp. meat tenderizer with steak sauce flavor
1 tsp. leaf oregano, crumbled
1/4 lb. sliced Genoa salami
1/2 of (8 oz.) pkg. Mozzarella, cut into 4 slices
1/4 c. butter
1 c. water
1 bar (1 5 16 oz.) mushroom concentrate for gravy
2 tbsp. dry red wine

Pound meat with a mallet or rolling pin until evenly thinned, 1/8 inch thick, but do not pound through. Sprinkle with meat tenderizer and oregano. Overlap salami slices and 1 slice cheese, cut to fit, on each steak piece.

Roll up jelly-roll fashion, tucking ends in to enclose filling. Fasten with wooden picks. Melt butter in large skillet. Saute steak rolls, turning to brown on all sides, until meat is done, about 5 minutes.

Remove meat to serving platter; take out the wooden picks. Add water to pan drippings, crumble in mushroom concentrate for gravy. Add wine; cook until gravy thickens. Spoon some gravy over rolls. Pour remainder in gravy boat.