Make-it-easy beef potpie
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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 :)