| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Make-It-Easy Beef Pot Pie

1 pound boneless beef top sirloin steak, cut 3/4-inch thick
1 tablespoon vegetable oil
1/2 pound small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
1 (12-ounce) jar beef gravy
1 (10-ounce) package frozen peas and carrots
1/4 teaspoon dried thyme
1 small (4 1/2-ounce) can refrigerated buttermilk-flavor biscuits

1. Heat oven to 400°F.
2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3. Heat oil in large ovenproof skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef.
4. Combine mushrooms, onion, 1/4 cup water and garlic in same skillet. 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 beef.
5. Cut biscuits in half; arrange in a ring on top of beef mixture. Bake in 400°F oven 12 to 14 minutes or until biscuits are golden brown.

Makes 6 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.