1 1/2 lb. tenderized boneless beef round steak
1 1/2 tbsp. vegetable oil
2 lg. onions, cut in 1/2 slices and separated into rings
1 (4 oz.) can sliced mushrooms, drained (reserve liquid)
1 can mushroom soup
1 1/2 tsp. garlic salt
1/2 c. dry sherry (may substitute water)
3 c. hot cooked rice

Cut steak into thin strips. In large skillet, 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.