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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 |
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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 |
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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. |
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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. |
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Transfer mixture to ovenproof baking dish. |
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Cut biscuits in half; arrange in a ring on top of beef mixture. |
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Bake in 400°F oven 12-14 minutes or until biscuit topping is golden brown. |
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Quick version: |
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Stir fry mushroom, onion and garlic in 1 Tbsp. vegetable oil and 1/4 cup water. |
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Stir in beef with gravy, vegetables and thyme. Cook until heated through and continue with final three steps above. |
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| Add a salad or fruit and a glass of milk to complete the menu. |
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| Need help with this recipe? Go to:
Pan Fry/Saute |
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