Easy beef pot pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless top sirloin steak 3/4 inch thick |
| 1 | tablespoon | Vegetable oil |
| 8 | ounces | Small mushrooms, quartered |
| 1 | medium | Onion, sliced |
| 1 | Clove garlic, crushed | |
| ¼ | cup | Water |
| 12 | ounces | Jar beef gravy |
| 10 | ounces | Pkg frozen peas & carrots |
| ¼ | teaspoon | Dried thyme leaves |
| 4½ | ounce | Can refrigerated buttermilk flavored biscuits |
Directions
Heat oven to 400 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into ½-inch-thick strips. In large ovenproof skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) remove from skillet with slotted spoon.
In same skillet, place mushrooms, onion, garlic and water. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetables and thyme. Bring to a boil; remove from heat. return beef to skillet.
Cut biscuits in half; arrange in a ring on top of beef mixture.
Bake 12 to 14 minutes or until biscuit topping is golden-brown.
Note: If skillet is not ovenproof, transfer beef mixture to 9-inch-square baking pan. Top with biscuits and bake as recipe directs.
From Joyce Kohl