1 1/2 lb. tenderized boneless beef round steak
1 1/2 tbsp. vegetable oil
2 lg. onions (cut in 1/2" slices & separated into rings)
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 tsp. garlic salt
3 c. hot cooked rice

Cut steak into thin strips. In a large skillet, brown meat in oil on high heat. Add onions and saute until tender. Blend soup, garlic salt and small amount of water. Pour over steak. Reduce heat and simmer, covered, for 1 hour or until steak is very tender (or cover and bake at 350 degrees). Serve over a bed of fluffy rice. Serves 6.