| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jaw, Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless beef top sirloin |
| Steak, cut 3/4 inch thick | ||
| 1 | T | Vegetable oil |
| 8 | oz | Small mushrooms, quartered |
| 1 | Onion, sliced | |
| 1 | Garlic clove, crushed | |
| 1 | Jar beef gravy | |
| 1 | 10 oz package frozen peas | |
| And carrots | ||
| 1/4 | t | Dried thyme |
| 1 | Can, 8oz refrigerated | |
| Crescent dinner rolls |
INSTRUCTIONS
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 :) Posted to MM-Recipes Digest V3 #327 From: jessann doe <jessann@texas.net> Date: Thu, 28 Nov 1996 22:12:20 -0600
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