1-1/2  pounds tenderized boneless beef round steak
1-1/2  tablespoons oil
         2  large onions, cut into 1/2 inch slices & separated into rings
         1  can (4 oz) sliced mushrooms (drain; reserve liquid)
         1  can (10 3/4 oz) condensed cream of mushroom soup
    1/2  cup dry sherry (can substitute water)
1-1/2  teaspoons garlic powder
         3  cups hot cooked rice, egg noodles, or mashed potatoes

Cut steak into thin strips.  In a large skillet brown meat in oil, using high heat.  Add onions, saute until tender crisp.   Blend soup, sherry reserved liquid from mushrooms, and garlic powder.  Pour over steak, add mushrooms.  Reduce heat, cover and simmer for 1 hour or until steak is tender.  Serve over beds of fluffy rice, mashed potatoes, or egg noodles.
YIELD: 6 servings