1 1/2 lb. boneless beef round steak
1 1/2 tbsp. vegetable oil
2 lg. onions, cut in 1/2" slices & separated into rings
1 (4 oz.) can sliced mushrooms, drain & reserve liquid
1 can condensed cream of mushroom soup
1/2 c. dry sherry (wine)
1 1/2 tsp. garlic salt
3 c. hot cooked rice

Cut steak into thin strips. Brown meat in oil using high heat. Add onions. Saute until tender. Blend soup, sherry, liquid from mushroom and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender (or cover and bake at 350 degrees). Serve over bed of rice.