1 1/2 lbs. beef round steak (tenderized, boneless)
1 1/2 tbsp. vegetable oil
2 lg. onions, cut into rings
1 (4 oz.) can sliced mushrooms, drain - reserving liquid
1 (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. In a large skillet (ovenproof, 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 1 hour or until steak is tender (or cover and bake at 350 degrees).

Serve over beds of fluffy rice. Makes 6 servings.