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Submitted by: Kelly Marcum from Rock Falls, IL
Originally shared on the web 02/15/2011

1-1/2 lbs. boneless beef round steak, sliced into 1-inch strips
1-1/2 t. oil
2 onions, sliced into rings
10-3/4 oz. can cream of mushroom soup
1/2 c. dry sherry or beef broth
4-oz. can sliced mushrooms, drained and liquid reserved
1-1/2 t. garlic salt
4 c. cooked rice

In a large skillet over medium-high heat, brown beef in oil. Add onions; sauté until crisp-tender. Blend soup, sherry or broth, reserved mushroom liquid and garlic salt; pour over beef mixture. Add mushrooms. Reduce heat to low; cover and simmer for about one hour, until beef is tender. Serve over cooked rice. If desired, dish may be prepared in the oven. Transfer skillet mixture to a greased 2-quart casserole; cover and bake at 350 degrees for 45 to 60 minutes. Serves 6.