mushrooms, thinly sliced
prepared stuffing mix
1In a medium skillet, cook bacon over medium low heat for 5-8 minutes, until crisp.
2Drain, reserving 1 tablespoon of fat.
3Crumble bacon and set aside.
4Add onion, mushrooms, celery and garlic to skillet; saute 5 minutes or until tender.
5Add rice, 1 cup of the water, bouillon, basil and pepper.
7Reduce heat and simmer 30 minutes or until tender (broth will not be completely absorbed).
8Remove from heat and stir in stuffing mix.
9Stir in bacon and parsley; set stuffing aside.
10In a large skillet, heat oil over medium high heat.
11Cook steaks for 2-3 minutes on each side, until browned. Drain any fat from skillet.
12Stir together the gravy and remaining 1/4 cup of water; pour over the steaks.
13Place 1/4 of the stuffing over each steak.
14Reduce heat, cover and simmer about 20 minutes, until steaks are tender.
15Garnish with cherry tomatoes.