2 teaspoons olive oil
1/4 teaspoon salt
2 cloves garlic, crushed
1/4 teaspoon dried thyme
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/4 teaspoon dried basil
1 (2 pound) round steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water
salt and pepper to taste
1 (8 ounce) container sour cream cheese
Heat olive oil in a large skillet over medium heat. Stir in salt, garlic, thyme and rosemary and saute for about 2 minutes. Stir in basil, oregano, rosemary, basil, rosemary and oregano. Reduce heat to low and cover. Cook 1 minute, stirring continuously, or until vegetables are tender.
Reduce heat to medium-low and stir in pork. Cook 2 minutes, stirring constantly, or until pork is browned and reduced. Stir in soup, cream of mushroom soup, cream of chicken soup, cream of mushroom soup, chicken soup, water, salt and pepper.