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Beef and Broccoli Rice | Beef Roll-Ups | Beef Stroganoff | Beef Taco Bake | Beefy Chili Mac | Chicken Fried Steak w/Gravy | Country-Style Pot Roast 'n' Gravy | Crescent Topped Beef Pot Pie | Enchiladas | Goulash | Hot Dish | Italian Steak | Macaroni, Tomatoes and Hamburger | Meatloaf | Pot Roast | Soy Marinated Chuck Roast w/Sesame | Steak and Potatoes w/gravy | Stuffed Peppers | Swiss Steak | Tangy Grilled Kabobs


Beef Entrees
Crescent Topped Beef Pot Pie

1 boneless beef top sirloin steak, cut 1/4" thick
Vegetable cooking spray
1/4 teaspoon pepper
1 pkg. (16 oz.) frozen potato, green bean, onion, and red pepper mixture
2 tablespoons water
1/2 teaspoon dried thyme leaves
1 jar (12 oz.) mushroom gravy
1 can (8 oz.) refrigerated crescent rolls

Heat oven to 375 deg. 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.

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.

Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center. Bake 17 to 19 minutes or until rolls are golden brown. Serves 4.