1 1/2 lb. boneless beef round steak
1 1/2 tbsp. vegetable oil
2 lg. onions, cut in 1/2-inch rings
1 (4 oz.) can sliced mushrooms, drain and save liquid
1 1/2 c. beef broth
1 can cream of mushroom soup
1 1/2 tsp. garlic salt
3 c. hot cooked rice

Cut beef in thin trips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender-crisp. Blend soup and broth, liquid from mushrooms, garlic and salt. Pour over steak.

Add mushrooms. Reduce heat; cover and simmer for 1 hour or until steak is tender (or cover and bake in oven at 350 degrees). Serve over bed of fluffy rice. Makes 6 servings.