Crescent-topped beef pot pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef top sirloin steak (boneless), cut 3/4\" thick | |
| Vegetable cooking spray | ||
| ¼ | teaspoon | Pepper |
| 16 | ounces | Frozen stew vegetables* |
| 2 | tablespoons | Water |
| ½ | teaspoon | Dried thyme leaves |
| 12 | ounces | Mushroom gravy |
| 8 | ounces | Refrigerated crescent rolls |
Directions
*potato, green bean, onion and red pepper mixture Cooking & preparation time: 30 min 1. Heat oven to 375 F. Trim fat from beef steak; cut steak lengthwise into 2 or 3 strips and then crosswise into ½" thick slices. Spray 10" ovenproof skillet with cooking spray; heat over medium-high heat until hot. Add beef (½ at a time) and stir-fry 1 minute. Remove from skillet; season with pepper.
2. In same skillet, combine vegetables, water and thyme; cook and stir 3 minutes or until vegetables are defrosted. Stir in gravy; bring to a boil Remove from heat; return beef to skillet.
3. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef misture so pointed ends are directed toward center. Bake 17 to 19 minutes or until rolls are golden brown.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --