1 Beef top sirloin steak
-(boneless), cut 3/4″ thick
Vegetable cooking spray
1/4 ts Pepper
16 oz Frozen stew vegetables*
2 tb Water
1/2 ts Dried thyme leaves
12 oz Mushroom gravy
8 oz Refrigerated crescent rolls
*potato, green bean, onion and red pepper mixture
Cooking & preparation time: 30 min
1. Heat oven to 375 F. Trim fat from beef steak; cut steak lengthwise
into 2 or 3 strips and then crosswise into 1/2″ thick slices. Spray
10″ ovenproof skillet with cooking spray; heat over medium-high heat
until hot. Add beef (1/2 at a time) and stir-fry 1 minute. Remove
from skillet; season with pepper.
2. In same skillet, combine vegetables, water and thyme; cook and
stir 3 minutes or until vegetables are defrosted. Stir in gravy;
bring to a boil Remove from heat; return beef to skillet.
3. Separate crescent rolls into 8 triangles. Starting from wide ends,
roll up halfway; arrange over beef misture so pointed ends are
directed toward center. Bake 17 to 19 minutes or until rolls are
golden brown.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council —
Yields
4 Servings