1 1/2 lb. tenderized boneless beef round steak
1 1/2 tbsp. vegetable oil
2 lg. onion, cut in 1/2 inch slices & separated into rings
1 can (4 oz.) sliced mushrooms (drain, reserve liquid)
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 tsp. garlic powder
3 c. cooked rice

Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender crisp. Blend soup, liquid from mushrooms, and garlic powder. Pour over steak. Add mushrooms. Cover and bake at 350 degrees for 1 hour. Serve over rice. Makes 6 servings.