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Beef Pot Pie Serves Up Old-Fashioned Flavor

The Associated Press

Remember when the whole family got together on Sunday night for supper? It was fun, a chance to talk and enjoy spending time together.

For a simple Sunday night stew at your home, serve make-it-easy beef pot pie. Pieces of lean, tender beef sirloin are stir-fried, then combined with jarred beef gravy, sauteed mushrooms and frozen peas and carrots.

Top with refrigerated buttermilk biscuits and bake. You get oldfashioned flavor in this contemporary dish that’s on the table in just 30 minutes.

Make-It-Easy Beef Pot Pie

From the Meat Board Test Kitchens

1-pound boneless beef top sirloin steak, cut 3/4-inch thick

1 tablespoon vegetable oil

8 ounces small mushrooms, quartered

1 medium onion, sliced

1 clove garlic, crushed

1/4 cup water

12-ounce jar beef gravy

10-ounce package frozen peas and carrots

1/4 teaspoon dried thyme leaves

4 1/2-ounce can refrigerated buttermilkflavor biscuits

Heat oven to 400 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into -inch thick strips. In large ovenproof skillet, heat oil over medium-high heat until hot. Add beef ( at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.

In same skillet, add mushrooms, onion, garlic and water. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetables and thyme. Bring to a boil; remove from heat. Return beef to skillet. Cut biscuits in half; arrange in a ring on top of beef mixture.

Bake in a 400-degree oven 12 to 14 minutes or until biscuit topping is golden brown.

Yield: 6 servings.

Note: If skillet is not ovenproof, transfer beef mixture to 9-inch square baking pan. Top with biscuits and bake as recipe directs.

Nutrition information per serving: 253 calories, 23 grams protein, 21 grams carbohydrate, 9 grams fat (32 percent fat calories), 4 milligrams iron, 576 milligrams sodium, 52 milligrams cholesterol.

ILLUSTRATION: Photo