Ingredients

1 tablespoon vegetable oil 1 pound boneless top sirloin steak
1/2 pound small white mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
1/4 cup water
1 (12-ounce) jar beef gravy
1 (10-ounce) package frozen peas and carrots
1/4 teaspoon dried thyme leaves
1 (4 1/2-ounce) tube refrigerated buttermilk biscuits

Directions

1. Preheat oven to 400 degrees F. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch-thick strips. In a large ovenproof skillet, heat oil over medium-high heat until hot. Add beef in two batches and stir-fry about 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with a slotted spoon; set aside.
2. In same skillet, add mushrooms, onion, garlic and water. Cook and stir about 3 minutes or until onion is tender. Stir in gravy, peas and carrots and thyme. Bring to a boil; remove from heat. Stir in reserved beef. Cut each biscuit in half; arrange in a ring on top of beef mixture.
3. Bake about 12 to 14 minutes or until biscuit topping is golden brown and sauce is bubbly.

If your skillet is not ovenproof, transfer beef mixture to a 9-inch square baking pan. Top with biscuits and bake as recipe directs. You can substitute any of your favorite frozen vegetables for the peas and carrots.

Quick and Easy Beef Pot Pie
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