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Related recipes: Beef, Breads, Carrots, Easy, Fall, Kid-Friendly, Low-Sugar, Main Dishes, Mushrooms, National Cattlemans Beef Association, Peas, Quick & Easy, Sirloin Steak, Winter
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Quick & EasyTotal Time: 30 minutes
Yield: 6 servings
1 lb boneless beef top sirloin steak, cut 3/4 inch thick
1 Tbs vegetable oil
1/2 lb 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 tsp dried thyme
1 small can (4-1/2 ounces) refrigerated buttermilk-flavor biscuits
Heat oven to 400°F. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
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.
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.
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
