1 1/2 lbs. tenderized boneless beef round steak
1 1/2 tbsp. vegetable oil
2 lg. onions, cut in 1/2 inch slices and separated into rings
1 (4 oz.) can sliced mushrooms, drain and reserve liquid
1 (10 3/4 oz.) can condensed 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 (oven proof, if desired), 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 and simmer for 1 hour or until tender (or cover and bake at 350 degrees). Serve over beds of fluffy rice. Makes 6 servings.