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Prep and Cook time: 30 minutes
Makes: 6 servings
Ingredients
1 pound boneless beef top sirloin steak, cut 3/4 inch thick
1 tablespoon vegetable oil
1/2 pound small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
1 jar (12 ounces) beef gravy
1 package (10 ounces) frozen peas and carrots
1/4 teaspoon dried thyme
1 small can (4 1/2 ounces) refrigerated buttermilk-flavor biscuits
Instructions
1. Preheat oven to 400°. Cut beef steak lengthwise in half, then
crosswise into 1/4-inch thick strips.
2. Heat oil in large ovenproof skillet over medium-high heat until hot.
Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef
is no longer pink. Remove. Repeat with remaining beef.
3. Combine mushrooms, onion, 1/4 cup water and garlic in same skillet.
Cook and stir 3 minutes or until onion is tender. Stir in gravy,
vegetables and thyme; bring to a boil. Remove from heat; stir in beef.
4. Cut biscuits in half; arrange in a ring on top of beef mixture. Bake in
400°F oven 12 to 14 minutes or until biscuits are golden brown.
