Shelly's Recipe

MONTEREY SWISS STEAK

Category: Steaks - Beef

1/3 cup flour
1/2 tsp garlic salt
1/4 tsp pepper
2 lbs cubed round or sirloin steak
3 tbsp vegetable oil
2 (8 oz) cans tomato sauce
1 pkg dry onion soup mix
1 (8 oz) container sour cream

Combine first 3 ingredients and dredge cubed steak in flour mixture. Brown in the oil in a Dutch oven in batches and cook until they are no longer pink. Return all steaks to pot and stir in sauce and soup mix; bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove steak to serving platter, reserving liquid to pot; keep warm.

Stir sour cream into tomato mixture; simmer, stirring constantly, until heated but do not allow to boil. Serve over steak. Serves 6-8