Ingredients

1/3 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 lbs cube steak
3 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1 (1 1/3 ounce) package dry onion soup mix
1 cup sour cream

Directions

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 zip lock 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.