|½ cup||Mushrooms, sliced thin|
|1||Clove garlic, minced|
|1 cup||Stuffing mix|
|1||10.5 oz can mushroom gravy|
|1||Small onion chopped fine|
|¼ cup||Wild rice or regular rice|
|½ teaspoon||Beef bouillon|
|Dash of pepper|
|2 tablespoons||Parsley chopped fine|
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 ¼ cup of water; pour over the steaks. Place ¼ 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