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