Stuffed Steak
Author: Kitchens
  • 2 slices bacon
  • 1/2 Cup mushrooms, sliced thin
  • 1 clove garlic, minced
  • 1 1/4 Cups water
  • 1/4 teaspoon basil
  • 1 Cup stuffing mix
  • 1 Tablespoon oil
  • 1 can mushroom gravy, 10.5 ounces
  • 1 small onion chopped fine
  • 1 stalk celery
  • 1/4 Cup wild rice or regular rice
  • 1/2 teaspoon beef bouillon
  • dash of pepper
  • 2 Tablespoons parsley, chopped fine
  • 4 cube steaks
  1. 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.
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