Antelope steaks
Flour
Garlic salt
2 T. oil
2 bay leaves
1 C. sour cream
Shake
well-trimmed steaks in paper bag with
flour and garlic salt. Brown both sides
well in a skillet with sizzling hot oil.
Add bay leaves and sour cream. Simmer
several hours until very tender. Serve
with rice and the sour cream gravy.
Shake
well-trimmed steaks in paper bag with
flour and garlic salt. Brown both sides
well in a skillet with sizzling hot oil.
