Steak Pot Pie
|Boneless beef sirloin steak||1 1⁄4 Pound, cut into 1/2-inch cubes|
|Frozen vegetables||16 Ounce (For Stew, 1 Package)|
|Dried thyme||1⁄2 Teaspoon|
|Canned mushroom/Beef gravy||12 Ounce|
|Refrigerated crescent rolls||8 Ounce (1 Tube)|
In a large ovenproof skillet, brown the beef in butter.
Remove the beef; season with pepper and keep warm.
In the same skillet, combine the vegetables, water and thyme.
Stir in the gravy.
Bring to a boil.
Reduce the heat; simmer, uncovered, until vegetables are thawed.
Stir in beef; remove from the heat.
Separate crescent dough into eight triangles.
Starting from the wide end of each triangle, roll up a third of the length and place over the beef mixture with the pointed ends toward the center.
Bake pie, uncovered, at 375 degree for 16-18 minutes or until golden brown.