Swiss Steak Monterey

1/3 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 pounds cubed round or sirloin steak
3 tablespoons vegetable oil
2 (8-ounce) cans tomato sauce
1 (1.3-ounce) envelope dry onion soup mix
1 (8-ounce) container sour cream

Combine first 3 ingredients. 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.

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