Stuffed Steak
Submitted by Alles
Pan-seared caribou cube steaks topped with bacon-studded rice and mushroom stuffing, simmered in savory mushroom gravy. A hearty wild game dinner for hungry folks.
YIELD
4 servingsPREP
15 minCOOK
70 minREADY
90 minWild game meets comfort food in this rugged, satisfying dinner that’ll warm you from the inside out.
Caribou cube steaks get seared until browned, then smothered in mushroom gravy and crowned with a hearty stuffing made from rice, crumbled bacon, sauteed mushrooms, onion, celery, and garlic, all bound together with seasoned stuffing mix.
Everything simmers together until the steaks turn fork-tender and the stuffing soaks up all that rich, meaty gravy. Garnish with cherry tomatoes for a pop of color and freshness.
Kitchen Tips
- No caribou? Elk, venison, or even beef cube steaks work well here. The method stays the same.
- Don’t skip browning the steaks first. That seared crust builds a flavor foundation that the gravy amplifies.
- The rice won’t fully absorb all the broth before you add the stuffing mix, and that’s by design. The extra moisture keeps the topping from drying out during the covered simmer.
Ingredients
Directions
In a medium skillet, cook bacon over medium low heat for 5 to 8 minutes, until crisp.
Drain, reserving 1 tablespoon fat.
Crumble bacon and set aside.
Add onion, mushrooms, celery and garlic to skillet; sauté 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 to 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.
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