1 lb. top round steak (1/2-3/4" thick)
Meat Tenderizer, optional
1 tbsp. each butter & oil
1 (3 oz.) can sliced mushrooms, save liquid
4 tbsp. butter
2 green onions, chopped
1 tsp. dry mustard
2 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. cornstarch
1/4 tsp. Kitchen Bouquet

Trim steak, cut into serving-size portions. Sprinkle with tenderizer, both sides, pierce with fork and let stand 15-20 minutes.

Quickly sear in oil and butter over high heat and transfer to warm platter and keep warm. Reduce heat in pan and melt remaining butter. Saute green onion. Combine broth from mushrooms and remaining ingredients. Add to onions, cook until thick. Add mushrooms and spoon over hot steak. One of our very favorites, easier than it sounds!