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Make-it-easy beef potpie
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| Artist: |
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| Categories: |
Beef, Entrees, Fun & Easy, Meats, Tarts & Pies |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Boneless beef top sirloin | | | Steak, cut ?inch thick | | 1
| tbsp | Vegetable oil | | 8
| oz | Small mushrooms, quartered | | 1
| med | Onion, sliced | | 1
| | Garlic clove, crushed | | 1
| | Jar beef gravy | | 1
| | 10 oz package frozen peas | | | And carrots | | 1/4
| tsp | Dried thyme | | 1
| | Can (8oz) refrigerated | | | Crescent dinner rolls |
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Procedures:
| 1 | Preheat oven to 375 degrees. | | 2 | Trim fat from steak. | | 3 | Halve steak lengthwise, then crosswise into ?inch thick strips. | | 4 | In large ovenproof skillet, heat oil over medium-high heat until hot. | | 5 | Add beef in 2 batches and stir-fry 1 to 2 minutes, until outside surface is no longer pink. | | 6 | Do not overcook. | | 7 | Remove from skillet with slotted spoon; set aside. | | 8 | In same skillet, cook mushrooms, onion, garlic and ?cup water, stirring frequently, 3 minutes, until onion is tender. | | 9 | Stir in gravy, vegetables and thyme. | | 10 | Bring to a boil; remove from heat. | | 11 | Stir in reserved beef. | | 12 | Separate crescent rolls into 8 triangles. | | 13 | Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directted toward center. | | 14 | Bake 17 to 19 minutes, until crescent rolls are deep golden brown. | | 15 | Can substitute a 9 inch square baking pan for ovenproof skillet |
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