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- Antelope steaks
- Garlic salt
- 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 minutes until very tender.
- Serve with rice and the sour cream gravy.