1 1/2 lbs. tender beef (round steak)
1 1/2 tbsp. vegetable oil
2 large onions, sliced in 1/4 inch rings
1 cup sliced fresh white mushrooms
10 1/2-ounce can cream of mushroom soup (substitute reduced fat soup to lower calories)
1/2 cup dry sherry
1 1/2 tsp. garlic powder
Salt and pepper to taste
Steamed white rice or cooked egg noodles

Cut steak into thin strips. In large skillet, brown meat in vegetable oil. Add onions and mushrooms and saute until tender. Mix soup and sherry. Add garlic powder. Pour over steak mixture and simmer for 1 hour in a covered skillet or place steak mixture in a 9 x 9 x 2 inch casserole and bake in an oven at 350 degree for 1 hour. Serve over steamed white rice or cooked egg noodles. Garnish for eye appeal.
Yield: 5 to 8 servings.