EASY SWISS STEAK MONTEREY

Steps:

• Combine first 3 ingredients.
• Dredge cube steak in flour mixture.
• Heat oil in a dutch oven over medium-high heat; add steak, in batches, and cook until no longer pink.
• Return all steak to pot.
• Stir in tomato sauce and soup mix; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes.
• Remove steak to serving platter, reserving liquid in pot; keep warm.
• Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. Do Not Boil.
• Serve over steak.
• To Freeze: Combined the flour, garlic and pepper and dredged the cube steaks.
• Fry the meat quickly in the oil to brown and crisp rather than cooking.
• Set aside to cool.
• Add the tomato sauce and soup mix to the pan and cool.
• Freeze the meat and sauce in separate ziplok bags.
• To Serve: After thawing add the meat and sauce to the pan.
• Simmer for 15 minutes or until the meat is heated through.
• Remove the meat and add the sour cream.