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CRESCENT TOPPED BEEF POT PIE Recipe

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This recipe for CRESCENT TOPPED BEEF POT PIE, by , is from The Swartout Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. Boneless Beef Top Sirloin Steak - cut 3/4" Thick
1/4 Tsp. Pepper
1 16 Oz. Package Green Giant American Mixtures Vegetables - ( Western Style Frozen Potato, Green Beans, Onion and Red Peppers)
2 Tbsp. Water
1/2 Tsp. Dried Thyme Leaves
1 12 Oz. Jar Mushroom Gravy
! 8 Oz. Can Refrigerated Crescent Rolls

Directions:
Directions:
Heat oven to 375, Cut steak lengthwise into 2-3 strips and then crosswise into 1/2 in. thick slices. Spray 10 inch skillet with cooking spray - heat until hot. Add beef, cook and stir one minute. Remove from skillet, season with pepper - set aside.
In same skillet combine vegetables, water and thyme, cook and stir 2-3 minutes or until vegetables are thawed. Stir in gravy, bring to a boil. Remove from heat, return beef to skillet.
Separate dough into 8 triangles. Starting from wide ends, roll up halfway. Arrange over beef mixture so pointed ends are directed toward center.
Bake 375 for 17-19 minutes or until crescents are deep golden brown.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
May substitute other vegetable/potato mixtures if desired.

 

 

 

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