1 pound boneless beef top sirloin steak, cut ¾ inch thick
1 tablespoon vegetable oil
½ pound small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, crushed
¼ cup water
1 jar (12 oz) beef gravy
1 package (10) oz frozen peas and carrots
¼ teaspoon dried thyme leaves
1 small can (4 ½ oz) refrigerated buttermilk flavor biscuits
Instructions
1. Heat oven to 400 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into ¼ inch thick strips. In large ovenproof skillet, hat oil over medium-high heat until hot. Add beef (half at a time) and stir fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook) Remove from skillet with slotted spoon; set aside. 2. In same skillet, add mushrooms, onion, garlic and water. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetable and thyme. Bring to a boil; remove from heat. Stir in reserved beef. Cut biscuits in half; arrange in a ring on top of beef mixture. 3. Bake in 400 degree oven 12-15 minutes or until biscuit topping is golden brown.
Nutritional Information
Per Serving:
211calories
19g protein
5g fat
524mg sodium
21g carbohydrate
Submitted By: Sharon
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