I'm making my own wine from a "Make Your Own Wine" Lakeview Valley Farms. After secondary fermentation I missed the stabilizing step in which the sorbate and sulfite is added. Instead I went to the clearing step in which tartaric acid and gelatin are added. A few days later I noticed the omitted step and added the stabilizer ingredients and will wait a few days before bottling. Is this OK, or is it now a lost cause?

The stabilizing only stops fermentation. If the wine has been fermenting for a good while (a month in primary, a month or 2 in secondary) then you shouldn't need to stabilize.
This may be a per kit thing, to stop it from fermenting all the way out, in which case the wine may be a little drier (and higher ABV) than you had planned. I don't think adding it late should hurt anything. If you are worried, give it an extra week or so before degassing to ensure all of the SO2 is out of there.