Crescent-topped beef pot pie

4 Servings

Ingredients

Quantity Ingredient
1 Beef top sirloin steak (boneless), cut 3/4\" thick
Vegetable cooking spray
¼ teaspoon Pepper
16 ounces Frozen stew vegetables*
2 tablespoons Water
½ teaspoon Dried thyme leaves
12 ounces Mushroom gravy
8 ounces Refrigerated crescent rolls

Directions

*potato, green bean, onion and red pepper mixture Cooking & preparation time: 30 min 1. Heat oven to 375 F. Trim fat from beef steak; cut steak lengthwise into 2 or 3 strips and then crosswise into ½" thick slices. Spray 10" ovenproof skillet with cooking spray; heat over medium-high heat until hot. Add beef (½ at a time) and stir-fry 1 minute. Remove from skillet; season with pepper.

2. In same skillet, combine vegetables, water and thyme; cook and stir 3 minutes or until vegetables are defrosted. Stir in gravy; bring to a boil Remove from heat; return beef to skillet.

3. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef misture so pointed ends are directed toward center. Bake 17 to 19 minutes or until rolls are golden brown.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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