1 lb. round steak, thinly sliced, cut into strips
1 tbsp. butter
Garlic salt & pepper to taste
1 sm. jar mushrooms
1 (10 3/4 oz.) can chicken gumbo soup
1 sm. onion, chopped
1/2 c. green pepper, chopped
Dash of Worcestershire sauce
2 c. cooked rice

Melt butter in skillet. Lightly season steak strips with garlic salt and pepper. Place in skillet and cover with onions and green pepper. Brown in butter. Remove mixture from skillet and pour off excess juice. Pour mushrooms in their packing juice into skillet. Add can of soup, heat and mix. Add meat, onions and green peppers, add Worcestershire sauce. Cover and simmer about 10 minutes. Serve over cooked rice.