Make-it-Easy Beef Pot Pie

1 pound boneless beef top sirloin steak, cut 3/4 inch thick
1 tablespoon vegetable oil
1/2 pound small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
1 jar (12 ounces) beef gravy
1 package (10 ounces) frozen peas and carrots
1/4 teaspoon dried thyme
1 small can (4-1/2 ounces) refrigerated buttermilk-flavor biscuits

Heat oven to 400 degrees F.

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.

Heat oil in large ovenproof skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef.

Combine mushrooms, onion, 1/4 cup water and garlic in same skillet. 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 beef.

Cut biscuits in half; arrange in a ring on top of beef mixture.

Bake in 400 degrees F oven 12 to 14 minutes or until biscuits are golden brown.

Makes 6 servings
Source: Cattlemen's Beef Board