Stuffed Steak
Yield
4 servingsPrep
15 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
|
|
| ½ | cup |
mushrooms
sliced thin |
|
| 1 | clove |
garlic
minced |
|
| 1 ¼ | cups |
water
|
|
| ¼ | teaspoon |
basil
|
*
|
| 1 | cup |
stuffing mix
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| 10.5 | ounce |
gravy
mushroom |
|
| 1 | small |
onions
chopped fine |
|
| 1 | stalk |
celery
|
*
|
| ¼ | cup |
rice
|
|
| ½ | teaspoon |
beef stock
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
| 4 | each |
caribou steaks
cube |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
|
|
| 118 | ml |
mushrooms
sliced thin |
|
| 1 | clove |
garlic
minced |
|
| 296 | ml |
water
|
|
| 1.3 | ml |
basil
|
*
|
| 237 | ml |
stuffing mix
|
* |
| 15 | ml |
vegetable oil
|
|
| 303.5 | ml/g |
gravy
mushroom |
|
| 1 | small |
onions
chopped fine |
|
| 1 | stalk |
celery
|
*
|
| 59 | ml |
rice
|
|
| 2.5 | ml |
beef stock
|
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
| 4 | each |
caribou steaks
cube |
* |
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.
