Easy beef pot pie

6 servings

Ingredients

Quantity Ingredient
1 pounds Boneless top sirloin steak 3/4 inch thick
1 tablespoon Vegetable oil
8 ounces Small mushrooms, quartered
1 medium Onion, sliced
1 Clove garlic, crushed
¼ cup Water
12 ounces Jar beef gravy
10 ounces Pkg frozen peas & carrots
¼ teaspoon Dried thyme leaves
4½ ounce Can refrigerated buttermilk flavored biscuits

Directions

Heat oven to 400 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into ½-inch-thick strips. In large ovenproof skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) remove from skillet with slotted spoon.

In same skillet, place mushrooms, onion, garlic and water. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetables and thyme. Bring to a boil; remove from heat. return beef to skillet.

Cut biscuits in half; arrange in a ring on top of beef mixture.

Bake 12 to 14 minutes or until biscuit topping is golden-brown.

Note: If skillet is not ovenproof, transfer beef mixture to 9-inch-square baking pan. Top with biscuits and bake as recipe directs.

From Joyce Kohl

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