1 (1 1/2 pound) tenderized boneless beef round steak
1 1/2 tablespoons vegetable oil
2 large. onions, cut into 1/2 inch slices, separated into rings
1 (4 ounce) can sliced mushrooms (drain, reserve liquid)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dry sherry *
1 1/2 teaspoons garlic salt
3 cups hot cooked rice
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Cut steak into thin strips.
In a large skillet, brown meat in oil. Add onions. Saut until tender. Blend soup, sherry, and liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat and cover. Simmer for 1 hour or until the steak is tender (or cover and bake at 350 degrees F).
Serve over rice.
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* I always substitute broth for the sherry.
