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
1 can (4 oz.) sliced mushrooms (drain, reserve liquid)
1 can (10 3/4oz.) 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 one hour or until steak is tender (or cover and bake at 350 degrees). Serve over beds of fluffy rice. 6 servings.