1 1/2 lbs. beef round steak
1 1/2 tbsp. vegetable oil
2 lg. onions, cut into slices
1 can condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained (reserve liquid)
1/2 c. dry sherry
1 1/2 tsp. garlic salt
3 c. hot cooked rice

Cut steak into thin strips. Brown meat in oil, using high heat. Add onions; saute until tender crisp. Blend sherry, soup, liquid from mushrooms, and garlic salt. Pour over steak; add mushrooms. Reduce heat and cover; simmer for 1 hour or until tender. Serve with rice. Makes 6 servings.