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

Cut steak into thin strips. Brown meat in oil. Add onions, saute until tender crisp. Blend soup, sherry, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Cover and simmer 1 hour. Serve over rice.