Make-it-easy beef potpie

Yield: 4 Servings

Measure Ingredient
1 pounds Boneless beef top sirloin
Steak, cut 3/4 inch thick
1 tablespoon Vegetable oil
8 ounces Small mushrooms, quartered
1 medium Onion, sliced
1 Garlic clove, crushed
1 Jar beef gravy
1 10 oz package frozen peas
And carrots
¼ teaspoon Dried thyme
1 Can (8oz) refrigerated
Crescent dinner rolls

Preheat oven to 375 degrees. Trim fat from steak. Halve steak lengthwise, then crosswise into ¼ inch thick strips. In large ovenproof skillet, heat oil over medium-high heat until hot. Add beef in 2 batches and stir-fry 1 to 2 minutes, until outside surface is no longer pink. Do not overcook. Remove from skillet with slotted spoon; set aside. In same skillet, cook mushrooms, onion, garlic and ¼ cup water, stirring frequently, 3 minutes, until onion is tender. Stir in gravy, vegetables and thyme. Bring to a boil; remove from heat. Stir in reserved beef. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directted toward center. Bake 17 to 19 minutes, until crescent rolls are deep golden brown. Can substitute a 9 inch square baking pan for ovenproof skillet.

From Womens Day Meals in Minutes typed by jessann :)

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