Beef Pot Pie With Crescent Top |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My neighbor gave me this recipe years ago. I usually make it when the weather is cool or cold. It is a hearty dish. Serve with a salad and there is a whole meal Ingredients:
1 boneless beef top sirloin steak, cut about 3/4 inch thick |
1/4 teaspoon pepper |
1 (16 ounce) package frozen mixed vegetables (potato green bean onion and red pepper mixture) |
2 tablespoons water |
1/2 teaspoon dried thyme leaves |
1 (12 ounce) jar mushroom beef gravy |
1 (8 ounce) can refrigerated crescent dinner rolls |
Directions:
1. Heat oven to 375 degrees.
2. Trim fat off of steak, and cut steak lengthwise into 2 or 3 strips and then crosswise into 1/2 thick slices.
3. Spray ovenproof 10 skillet with cooking spray; heat over medium heat until hot.
4. Add beef and stir fry for 1 minute.
5. Remove from skillet; season with pepper.
6. In the same skillet, combine vegetables, water, and thyme; cook and stir for 3 minutes or until vegetables are defrosted.
7. Stir in gray and bring to a boil.
8. Remove from heat,return beef to skillet.
9. Separate crescent rolls into 8 triangles.
10. Start at the wide end, roll up halfway, arrange over beef mixture so pointed ends are directed ends are toward center.
11. Bake 17 to 19 minutes or until rolls are golden.
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