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Stuffed Steak

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      Title: STUFFED STEAK
 Categories: Beef
      Yield: 4 Servings
 
      2    Slices bacon
    1/2 c  Mushrooms, sliced thin
      1    Clove garlic, minced
  1 1/4 c  Water
    1/4 ts Basil
      1 c  Stuffing mix
      1 tb Oil
      1    10.5 oz can mushroom gravy
      1    Small onion chopped fine
      1    Stalk celery
    1/4 c  Wild rice or regular rice
    1/2 ts Beef bouillon
           Dash of pepper
      2 tb Parsley chopped fine
      4    Cube steaks
 
      In a medium skillet, cook bacon over medium low heat for 5-8
  minutes, until crisp.  Drain, reserving 1 Tbsp fat. Crumble bacon and
  set aside.
      Add onion, mushrooms, celery and garlic to skillet; saute 5
  minutes or until tender.  Add rice, 1 cup of the water, bouillon,
  basil and pepper. Bring to a boil. Reduce heat and simmer 30 minutes
  or until tender (broth will not be completely absorbed). Remove from
  heat and stir in stuffing mix.  Stir in bacon and parsley; set
  stuffing aside.
      In a large skillet, heat oil over medium high heat. Cook steaks
  for 2-3 minutes on each side, until browned. Drain any fat from
  skillet. Stir together the gravy and remaining 1/4 cup of water; pour
  over the steaks. Place 1/4 of the stuffing over each steak. Reduce
  heat, cover and simmer about 20 minutes, until steaks are tender.
  Garnish with cherry tomatoes
  
  This is from one of my MIL's clippings from Women's Day. Date unknown
  
  Shared by Robert Rostrup
 
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