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Crescent-topped Beef Pot Pie

  • on October 29, 2008
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Ingrients & Directions


1 Beef top sirloin steak
-(boneless), cut 3/4″ thick
Vegetable cooking spray
1/4 ts Pepper
16 oz Frozen stew vegetables*
2 tb Water
1/2 ts Dried thyme leaves
12 oz Mushroom gravy
8 oz Refrigerated crescent rolls

*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 1/2″ thick slices. Spray
10″ ovenproof skillet with cooking spray; heat over medium-high heat
until hot. Add beef (1/2 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 —

Yields
4 Servings

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