1 1/2 lbs. tenderized round steak
1 1/2 tbsp. oil
2 lg. onion, cut in 1/2 inch slices and separated
1 (4 oz.) can mushrooms
1 can cream of mushroom soup
1/2 c. dry sherry
1 1/2 tsp. garlic salt
3 c. cooked rice

Cut steak in thin strips. In large skillet brown meat in oil using high heat. Add onions. Saute until tender crisp. Blend soup, sherry, mushrooms and garlic salt. Pour over steak. Reduce heat, cover and simmer 1 hour or until tender. Serve over rice.