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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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On cool nights, nothing hits the spot like a steaming homemade potpie Ingredients:
2 tablespoons butter |
1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes |
1/4 teaspoon pepper |
1 package (16 ounces) frozen vegetables for stew |
2 tablespoons water |
1/2 teaspoon dried thyme |
1 jar (12 ounces) mushroom or beef gravy |
1 tube (8 ounces) refrigerated crescent rolls |
Directions:
1. Preheat oven to 375°. In a 10-in. ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm.
2. In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat.
3. Unroll crescent dough and separate into eight triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center.
4. Bake, uncovered, 16-18 minutes or until golden brown. Yield: 6 servings.
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