1 1/2 lbs. bear steak 1 1/2 tbsp. vegetable oil 2 large onions, cut into 1/2" slices, rings 1 can (10 3/4 oz.) condensed cream of mushroom soup 1 (4 oz.) can sliced mushrooms drain & reserve liquid 1/2 cup dry sherry 1 1/2 tsp. garlic salt 3 cups hot cooked rice
Cut steak into thin strips. In a large skillet (oven-proof, 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 1 hour or until steak is tender. (Or cover and bake at 350 degrees.) Serve over beds of fluffy rice. Makes 6 servings.