1 1/2 lbs. tenderized boneless beef or round steak
1 1/2 tbsp. vegetable oil
2 lg. onions, cut into 1/2 inch slices and separated
1 1/2 tsp. garlic salt
1 (4 oz.) can sliced mushrooms, drain (save liquid)
1 (10 3/4 oz.) can cream of mushroom soup
3 c. hot cooked rice

Cut steak into thin strips. In a large skillet (ovenproof, if desired) brown meat in oil, using high heat. Add onions. Saute until tender-crisp. Blend soup, mushroom liquid and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer until steaks are tender. (Or cover and bake at 350 degrees). Serve over beds of fluffy rice. Serves 6.