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STUFFED STEAK

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Slices bacon

  2. 1/2 c Mushrooms, sliced thin

  3. 1 Clove garlic, minced

  4. 1/4 c Water

  5. 1/4 ts Basil

  6. 1 c Stuffing mix

  7. 1 tb Oil

  8. 1 

  9. 10 1/2 oz can mushroom gravy

  10. 1 Small onion chopped fine

  11. 1 Stalk celery

  12. 1/4 c Wild rice or regular rice

  13. 1/2 ts Beef bouillon

  14. Dash of pepper

  15. 2 tb Parsley chopped fine

  16. 4 Cube steaks

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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