1 1/2 lb. boneless top round steak
1 1/2 tbsp. vegetable oil
2 lg. onions, cut into rings
1 can cream of mushroom soup
1/2 c. sherry cooking wine
1 1/2 tsp. garlic salt
1 (4 oz.) can sliced mushrooms
4 c. cooked rice

Cut steak into thin strips. In a large skillet brown meat in oil, using high heat, add onions and saute until crisp. Blend in soup, sherry, mushrooms and garlic salt. Reduce heat. Cover, simmer 20 minutes. Serve over hot rice. Serves 4.

The steak is easy to cut into strips if its half frozen.