Recipes - Crescent-Topped Beef Pot Pie

Crescent-Topped Beef Pot Pie

 

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

1. Heat oven to 375°F. Cut Beef 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 1/4 teaspoon pepper.
2. In same skillet, combine vegetables, 2 tablespoons 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.
3. Separate rolls into 8 triangles; starting at wide ends, roll up half-way. Arrange rolls on Beef mixture with pointed ends directed toward center. Bake 17 to 19 minutes or until rolls are golden brown.

4 servings.

Source: National Cattlemen's Beef Association