  TENDER BEAR STEAK1 1/2 pounds bear steak1 1/2 tablespoons olive oil or vegetable oil 2 large onions thinly sliced 1 can (8-ounce) sliced mushrooms, reserve 1/2 of liquid 1 can (10 3/4 - ounce) cream of mushroom soup 1 teaspoon dried thyme 1/2 cup sherry 1 1/2 teaspoons garlic powder Salt and pepper Cooked rice Cut steak into thin-strips. In a large skillet, brown meat in olive oil. Add onions and mushrooms. Saute until onions are tender crisp. In a bowl, blend soup, sherry, liquid from mushrooms, thyme and garlic powder. Add salt and pepper as needed. Pour over steak. Reduce heat; cover and simmer 1 hour or until steak is tender. Serve over hot fluffy rice. |