Into a dutch or cast iron skillet, heat the oil over medium-high heat.

Add the steak to the skillet; stir and heat until browned on all sides.

Add the onion and sauté until tender (1-2 minutes).

Add the minced garlic and cook for 1 more minute.

In a separate bowl, mix together the soup, water, and garlic salt; pour over the meat and mix well.

Bring to a simmer and reduce heat to low.

Cover and continue to simmer, stirring occasionally, for about 45 minutes or until the meat is tender.

Be sure to scrape the bottom of the skillet when stirring to prevent sticking.

Serve over hot, cooked rice and garnish with chopped parsley.