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Crescent-Topped Beef Pot Pie Recipe

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This recipe for Crescent-Topped Beef Pot Pie is from The Scales-Tillman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless beef top sirloin steak, cut 3/4" thick
Vegetable cooking spray
1/4 tsp. pepper
1 pkg. (16 oz) frozen potato, green bean, onion and red pepper mixture
2 Tbsp water
1/2 tsp. dried thyme leaves
1 jar (12 oz) mushroom gravy
1 can (8 oz) refrigerated crescent rolls
Directions:
Directions:
1. Heat oven to 375º. Trim fat from beef steak; cut 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 pepper.
2. 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.
3. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center. Bake 17 to 19 minutes or until rolls are golden brown.
Number Of Servings:
Number Of Servings:
4

 

 

 

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