1 lb Boneless beef top sirloin
Steak, cut 3/4 inch thick
1 tb Vegetable oil
8 oz Small mushrooms, quartered
1 md Onion, sliced
1 Garlic clove, crushed
1 Jar beef gravy
1 10 oz package frozen peas
And carrots
1/4 ts Dried thyme
1 Can (8oz) refrigerated
Crescent dinner rolls
Preheat oven to 375 degrees. Trim fat from steak. Halve steak
lengthwise, then crosswise into 1/4 inch thick strips. In large
ovenproof skillet, heat oil over medium-high heat until hot. Add beef
in 2 batches and stir-fry 1 to 2 minutes, until outside surface is no
longer pink. Do not overcook. Remove from skillet with slotted spoon;
set aside. In same skillet, cook mushrooms, onion, garlic and 1/4 cup
water, stirring frequently, 3 minutes, until onion is tender. Stir in
gravy, vegetables and thyme. Bring to a boil; remove from heat. Stir
in reserved beef. Separate crescent rolls into 8 triangles. Starting
from wide ends, roll up halfway; arrange over beef mixture so pointed
ends are directted toward center. Bake 17 to 19 minutes, until
crescent rolls are deep golden brown. Can substitute a 9 inch square
baking pan for ovenproof skillet.
From Womens Day Meals in Minutes typed by jessann 🙂
Yields
4 Servings
