Steak and Rice by Melissa VanValkenburg (lowfat version by my sister, Jennifer Gilmore)

Ingredients: 1 round steak, sliced into thin strips; 1 small to medium onion, sliced (rings or chopped); 1 can cream of mushroom soup; 1 can mushroom stems and pieces, undrained; 1 cup cooking sherry (I like a little more); 1 tablespoon garlic salt; 1/2 teaspoon garlic powder (I like a little more); 1 1/2 cups of cooked instant rice; 1 tablespoon cooking oil.

Directions:  Cook steak strips and onion in cooking oil in large skillet on medium - high heat.  When the steak and onions are done, add soup and mushrooms (undrained) while stirring.  Stir and simmer for about 5-10 minutes.  For ever more tender meat, simmer a little longer on low heat.  If it starts to thicken too much you can add a little water (depending on how thick you like your sauce).  Serve sauce over cooked rice.  Great with a salad and some garlic bread!

For Lowfat variation:  Use chicken breast.  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, if you wish.