1 1/2 to 2 lb. round steak, well trimmed of fat
1 can French onion soup
1 can Golden mushroom soup
1 c. cooking sherry or burgundy
1 bay leaf
1/4 tsp. pepper
1 tsp. Lawry's seasoned salt

Cut meat into bite size pieces. Brown evenly with seasoned salt and pepper. Add meat and juices from browning into a 2 quart casserole along with the soups, cooking sherry, and bay leaf. Bake at 325 degrees for 2 1/2 to 3 hours. May use slow cooker all day. Serve over rice or noodles.