crescent-topped beef pot pie
No Image
yield
4 serving(s)
Ingredients For crescent-topped beef pot pie
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1 lbbeef top sirloin boneless, 3/4 inch thick
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cooking spray
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1/4 tsppepper
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16 ozfrozen mixed vegetables, western style
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2 Tbspwater
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1/2 tspthyme
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12 ozmushroom gravy
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8 ozrefrigerated crescent rolls
How To Make crescent-topped beef pot pie
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1Heat oven to 375.
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2Trim fat from steak.
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3Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 inch thick slices.
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4Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat until hot.
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5Add beef, cook and stir 1 minute.
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6Remove from skillet; season with pepper.
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7Set aside.
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8In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed.
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9Stir in gravy; bring to a boil.
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10Remove from heat; return beef to skillet.
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11Separate dough into 8 triangles.
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12Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.
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13Bake at 375 for 17 to 19 minutes or until crescents are deep golden brown.
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