Made this for dinner last night. So easy and fast.

SWISS TEAK MONTEREY

1/3 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 pounds cubed steak
3 tablespoons vegetable oil
2 (8-ounce) cans tomato sauce
1 envelope dry onion soup mix
1 (8-ounce) container sour cream

Combine first 3 ingredients and dredge cubed steak in flour mixture. Brown
steak, in batches, in hot oil in a Dutch oven. Stir in tomato sauce and soup
mix; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove
steak, reserving liquid in pan; keep warm. Stir sour cream into tomato
mixture; simmer, stirring constantly, until heated. (Do not boil.) Serve over
steak

Makes 6-8 servings.

From Southern Living Magazine

Hope you like it!