2 pounds boneless beef chuck roast
1 teaspoon meat tenderizer
2 tablespoons vegetable oil
1-10.5 oz. can beef consomm
3/4 cup 7 UP
1 bay leaf
1/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder or garlic salt
1/4 teaspoon pepper
3/4 cup finely chopped onion
3 tablespoons all-purpose flour
2 to 3 large fresh mushrooms, sliced

Sprinkle roast with meat tenderizer. Pierce meat deeply with tines of a fork; let stand 10 minutes. Cut meat into 1-inch cubes. Heat oil in a large skillet. Add beef cubes and cook until browned on all sides. Drain well. Add consomm, 7 UP, seasonings and onion. Bring to a boil; reduce heat, cover and cook 20 minutes. Combine flour and tablespoons liquid from pan in a small cup; blend until smooth. Stir into skillet. Add mushrooms and cook 5 minutes or until thickened. Remove bay leaf. Serve over rice or noodles.

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