Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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