CRESCENT-TOPPED BEEF POT PIE
1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)
vegetable cooking spray
1/4 teaspoon pepper
1 package (16 oz) frozen potato, green bean, onion and red pepper mixture
2 tablespoons water
1/2 teaspoon dried thyme leaves
1 jar (12 ounces) mushroom gravy
1 can (8 ounces) refrigerated crescent dinner rolls
Heat oven to 375 degrees F.
Trim fat from beef steak. Cut steak lengthwise into two or three strips and then crosswise into 1/2 inch thick slices.
Spray 10 inch ovenproof skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef and stir-fry 1 minute. Remove from skillet; season with pepper. Repeat with remaining beef. Set aside.
In same skillet, combine vegetables, 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 to skillet.
Separate crescent rolls into 8 triangles. Starting from wide ends, roll up half-way; arrange over beef mixture so pointed ends are directed toward center.
Bake in 375 degrees F oven 17 to 19 minutes or until crescent rolls are deep golden brown.
Servings: 4
Source: National Cattleman's Beef Board
1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)
vegetable cooking spray
1/4 teaspoon pepper
1 package (16 oz) frozen potato, green bean, onion and red pepper mixture
2 tablespoons water
1/2 teaspoon dried thyme leaves
1 jar (12 ounces) mushroom gravy
1 can (8 ounces) refrigerated crescent dinner rolls
Heat oven to 375 degrees F.
Trim fat from beef steak. Cut steak lengthwise into two or three strips and then crosswise into 1/2 inch thick slices.
Spray 10 inch ovenproof skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef and stir-fry 1 minute. Remove from skillet; season with pepper. Repeat with remaining beef. Set aside.
In same skillet, combine vegetables, 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 to skillet.
Separate crescent rolls into 8 triangles. Starting from wide ends, roll up half-way; arrange over beef mixture so pointed ends are directed toward center.
Bake in 375 degrees F oven 17 to 19 minutes or until crescent rolls are deep golden brown.
Servings: 4
Source: National Cattleman's Beef Board
MsgID: 3133867
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pot Pie Recipes (3)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pot Pie Recipes (3)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Pot Pie Recipes (3) |
Betsy at Recipelink.com | |
2 | Recipe: Crescent-Topped Beef Pot Pie |
Betsy at Recipelink.com | |
3 | Recipe: Chicken Pot Pie (using cream of chicken soup, cream of potato soup, and refrigerated biscuit dough) |
Betsy at Recipelink.com | |
4 | Recipe: Impossibly Easy Chicken or Tuna Pot Pie (using Bisquick) |
Betsy at Recipelink.com | |
5 | ISO: Nana Lee/MA |
Betsy at Recipelink.com |
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