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Biscuit Topped Beef Pot Pie




Source of Recipe


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1 lb. boneless beef top sirloin steak
1 tablespoon vegetable oil
1/2 lb. small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, crushed
1/4 cup water
1 jar (12 ounces) beef gravy
1 package (10 ounces) frozen peas and carrots
1/4 teaspoon dried thyme leaves
1 small can (4-1/2 ounces) refrigerated buttermilk flavor biscuits

Heat oven to 400 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot.

Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; set aside.

In same skillet, add 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. Stir in reserved beef.

Transfer mixture to ovenproof baking dish. Cut biscuits in half; arrange in a ring on top of beef mixture. Bake in 400 degree oven 12-14 minutes or until biscuit topping is golden brown.