1 1/2 lbs. boneless round beef steak
1 1/2 tbsp. vegetables oil
2 lg. onions, cut into 1/2 inch slices and separated into rings
1 1/2 tsp. garlic salt
1 (4 oz.) can sliced mushrooms, drained and reserve liquid
1 (10 3/4 oz.) can condensed cream of mushroom soup
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, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer for 1 hour or until steak is tender. Serve over rice.