Stuffed Steak

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