Vegetable Beef Pot Pie
Ingredients: 1 cup onion chopped 1/2 pound sirloin steak, trimmed 1/2-inch cubes 1 cup potato peeled and cubed 10 ounces frozen mixed vegetables 2 tablespoons cornstarch 2 cups beef broth undiluted 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon flour 4 ounces refrigerated crescent rolls Directions: Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat and heat until hot. Add onion and steak and saute 3 to 4 minutes or until onion is tender. Add potato and mixed vegetables and saute 2 minutes. Place cornstarch in bowl and whisk in broth. Blend well and add Mixture to skillet. Stir in thyme and next 3 ingredients. Bring to a boil Over medium heat; stirring occasionally. Reduce heat, and simmer, uncovered, 15 minutes or until thickened. Spoon steak mixture into a 2-quart baking dish that has been sprayed with nonstick cooking spray. Sprinkle flour over work surface. Unroll dinner roll dough, and Separate into 2 rectangles. Roll each portion into a 8 x 4-inch triangle. Cut each rectangle into 4 (1-inch) strips. Arrange dough strips in a lattice design over steak mixture. Bake at 375 degrees F for 20 minutes or until filling is bubbly and crust is golden. Yield: 4 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
