1 1/2 lb. round steak
1 1/2 tbsp. vegetable oil
2 med. onions, sliced & separated into rings
1 (4 oz.) can sliced mushrooms, drained (reserve liquid)
1 can cream of mushroom soup
1/2 c. dry sherry
1/2 tsp. garlic salt

Cut steak into thin strips. In large skillet brown meat in oil; add onions and saute until tender. Put in 2 1/2 quart casserole. Blend soup, sherry and mushroom liquid, add garlic salt and mushrooms. Add mixture to meat and onions in casserole; mix well. Bake, covered in a 375 degree oven for 1 hour or until meat is very tender. Serve over hot noodles or rice.