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1 1/2 lb. tenderized round steak
1/2 c. cooking sherry
1 1/2 Tbsp. vegetable oil
1 1/2 tsp. garlic salt
2 onions, cut in 1/2-inch slices
1 (4 oz.) can sliced mushrooms, drained (reserve liquid)
1 (10 3/4 oz.) can condensed mushroom soup
3 c. hot cooked rice

Cut steak into strips. In a large skillet, brown steak in oil using
high heat. Add onions and sauté. In small bowl, blend soup, sherry,
liquid from mushrooms and garlic salt; pour over steak. Add
mushrooms. Reduce heat; cover and simmer for 1 hour. Serve over

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