1 pound fresh sliced mushrooms
1/2 teaspoon dried basil
1 tablespoon dried minced onion
1 teaspoon dried marjoram
1 tablespoon dried thyme
2 tablespoons dried tarragon
1/2 teaspoon ground black pepper
5 pounds medium sirloin tip steaks
1 1/2 teaspoons Worcestershire sauce
2 pounds Italian sausage, cut into 1 1 inch cubes
1 tablespoon olive oil
1 pound bacon, cut into 1 inch strips
1 pound Swiss cheese
In a small skillet, saute mushrooms, basil and onion. Stir in marjoram, thyme, tarragon, black pepper and bacon. Cook over low heat, stirring, until mushrooms are tender. Place mushrooms in a large resealable plastic bag. Add salt, pepper and olive oil and toss all together. Cover and refrigerate overnight; then crumble. Microwave steak in microwave for about 8 to 10 minutes per inch of internal meat temperature. Remove steak from marinade.
Meanwhile, stir together butter or margarine, flour, baking powder, salt, garlic powder, thyme and parsley in a large skillet over medium-high heat. Stir mushrooms and basil mixture into butter/margarine mixture. Boil mushrooms sauce; set aside.
Stir together brown sugar, mushrooms sauce, Worcestershire sauce, Italian sausage and oil in a large skillet over medium heat. Cook until blended, about 15 minutes. Remove from heat. Stir in bacon and cheese. Cook, stirring gently, for about 1 minute. Remove bacon from skillet. Place mushrooms pieces on platter. Sprinkle mushrooms with flour mixture. Cover and refrigerate mushrooms mixture, "previously kept" until serving.