Ingredients:
1 round steaks, sliced into strips
1 small onions, sliced ( rings or chopped)
1 can cream of mushroom soup ( i like the fat free)
1 can mushroom stems and pieces, undrained
1/2 cup cooking sherry ( i like a little more)
1 tablespoon garlic powder ( I like more)
1/2 teaspoon garlic salt ( Maybe more to taste)
1 1/2 cups cooked instant rice
1 tablespoon cooking oil
Directions:
Cook steak strips and onion in cooking oil in large skillet on medium- med high heat.
When steak and onions are done add soup and mushrooms (undrained) stirring.
When it looks less chunky and more soup-like add your sherry garlic and garlic salt.
Stir and simmer for about 5-10 minutes.
For even more tender meat, simmer a little longer on low.
If it starts to thicken too much you can add a little water (depending on how thick you like your sauce.) Serve sauce over rice.
Great with a salad and some garlic bread!
For lowfat variation: Use chicken breasts.
Boil them.
Cut into chunks and add to sauce and onions.
Use 98% fat free soup (can’t taste the difference) delicious.
You can even add a little lowfat sour cream and you have a Chicken Pareasean (can’t spell it) dish!
Servings: 4
Time preparation: 10 min.
Time total: 25 min.