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Crescent-Topped Beef Pot Pie




Source of Recipe


www.beeftips.com


List of Ingredients




1 lb. boneless beef top sirloin steak, cut 3/4-inch thick
Vegetable cooking spray
1/4 tsp. pepper
1 pkg. frozen potato, green bean, onion, and red pepper mixture (16 oz.)
2 TBS. water
1/2 tsp. dried thyme leaves
1 jar mushroom gravy (12 oz.)
1 can refrigerated crescent dinner rolls (8 oz.)


Recipe



1. Heat oven to 375 degrees. Trim fat from beef steak. Cut steak lengthwise into two or three strips and then crosswise in 1/2-inch slices. Spray 10-inch oven-proof skillet with cooking spray; heat over medium-high heat until hot. Add beef (half at a time) and stir-fry one 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 half-way; arrange over beef mixture so pointed ends are directed toward center. Bake for 17-19 minutes or until crescent rolls are deep golden brown.
YIELD: 4 Servings