PUFF PASTRY-TOPPED BEEF POTPIE

1 1/4 pounds boneless beef top sirloin steak, cut 3/4-inch thick
1/2 package frozen puff pastry (2 sheets), defrosted
1 egg yolk beaten with 1 tablespoon water (optional)
1 tablespoon vegetable oil
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves, crushed
1 tablespoon vegetable oil
1 16-ounce package frozen vegetables (broccoli, cauliflower, red pepper or other combination)
1/4 cup chopped onion
1 (12 ounce) jar beef gravy

Heat oven to 400 degrees F.

Unfold puff pastry on lightly floured surface. Cut out four 4-inch circles; place on ungreased baking sheet. Cut decorative pieces from pastry scraps; arrange on pastry circles. Brush pastry with egg yolk wash, if desired.

Bake in 400-degree oven 12 to 14 minutes or until golden brown. Transfer to wire rack.

Meanwhile cut beef steak lengthwise in thirds, then crosswise into 1/2-inch thick strips.

In large nonstick skillet, heat 1 tablespoon oil over medium high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. Repeat with remaining beef. Season with pepper and thyme. Set aside.

In same skillet, heat remaining 1 tablespoon oil until hot. Add vegetables and onion. Stir-fry 5 to 6 minutes or until vegetables are tender. Reduce heat to medium. Stir in gravy and beef. Cook just until heated through.

TO SERVE:
Divide beef mixture among 4 bowls or plates (about 1 cup each); top with puff pastry.

Yield: 4 servings
Source: National Cattlemen's Beef Association