1 1/2 lbs. boneless round steak
1 1/2 tbsp. oil
2 lg. onions, cut in 1/2 inch ring
1 (4 oz.) can mushrooms (drain; reserve liquid)
1 can cream of mushroom soup
1/2 c. dry sherry
1 1/2 tsp. garlic salt
3 c. hot cooked rice

Cut steak into thin strips. In a large skillet, brown meat in oil, using high heat. Add onions; saute until tender-crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover, simmer for 1 hour or until steak is tender. Serve over beds of fluffy rice. Makes 6 servings.