6 cloves garlic
2 pounds beef kidney, minced
2 tablespoons dried oregano
1 teaspoon mustard seed
1/2 teaspoon salt
2 tablespoons ground black pepper
9 pounds beef chuck roast
Place garlic and broth, and seasoned salt and pepper in pot. Cook until tender-crisp, just until al dente; cover. Let stand 30 minutes, then chill in refrigerator.
Prepare stew meat with the same seasoning and salt and pepper.
Fluff steak with a fork, cook until relatively minced. Drain excess fat, then mix with meat mixture from broth to make meatballs.