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Steak and Rice

Sue Loethen
Print Recipe
Course Main Course
Servings 4 Servings
Calories 888 kcal

Ingredients
  

  • 1 ½ lbs beef round steak tenderized boneless
  • 1 ½ Tbs vegetable oil
  • 2 large onions cut in 1/2-inch slices and separated
  • 4 ounces sliced mushrooms drained (reserve liquid)
  • 10 ¾ ounces condensed cream of mushroom soup
  • ½ cup dry sherry
  • 1 ½ tsp garlic salt
  • 3 cups hot cooked rice

Instructions
 

  • 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.
  • 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°).
  • Serve over beds of rice.