| 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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