Make-It-Easy Beef Pot Pie

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Make-It-Easy Beef Pot Pie
The old-fashioned beef pot pie, streamlined for today's lifestyle.

Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 6

1 lb. boneless beef top sirloin steak, cut 3/4-inch thick

or - 12 ounces fully cooked beef tips and gravy

1 Tbsp. vegetable oil

1/2 lb. small mushrooms, quartered

1 medium onion, sliced

1 clove garlic, crushed

1/4 cup water

1 jar (12 ounces) beef gravy

1 package (10 ounces) frozen peas and carrots

1/4 tsp. dried thyme leaves

1 small can (4-1/2 ounces) refrigerated buttermilk flavor biscuits

	Heat oven to 400°F. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; set aside.
	In same skillet, add mushrooms, onion, garlic and water. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetables and thyme. Bring to a boil; remove from heat. Stir in reserved beef.
	Transfer mixture to ovenproof baking dish.
	Cut biscuits in half; arrange in a ring on top of beef mixture.
	Bake in 400°F oven 12-14 minutes or until biscuit topping is golden brown.
	Quick version:
	Stir fry mushroom, onion and garlic in 1 Tbsp. vegetable oil and 1/4 cup water.
	Stir in beef with gravy, vegetables and thyme. Cook until heated through and continue with final three steps above.

Add a salad or fruit and a glass of milk to complete the menu.

Need help with this recipe? Go to: Pan Fry/Saute