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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
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 400F. 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 400F oven 12-14 minutes or until biscuit topping is golden brown.