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 (4 oz.) sliced mushrooms, drain, reserve liquid
1 can (10 3/4 oz.) 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 (3/4 inch wide). In a 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 or until steak is tender. Makes 6 servings. Serve steak over rice.