2 tablespoons oil
2 bay leaves
1 cup 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
Bass are toys. Gills and Trout are food.
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