Beef Pot Pie with Biscuits

Beef Pot Pie with Biscuits

Ingredients:

1 Pound Trimmed Boneless Beef Sirloin Steak, About 3/4-Inch Thick

1 Tablespoon Vegetable Oil

8 Ounces Sliced Mushrooms

1 Cup Sliced Onion

1 Clove Garlic, Crushed

1/4 Cup Water

1 Jar (12 Ounces) Beef Gravy

1 Package (10 Ounces) Frozen Peas & Carrots, About 1 1/2 Cups

1/4 Teaspoon Dried Thyme Leaves

Refrigerated Buttermilk Biscuits, Cut In Half

Preparation:

Cut Trimmed Steak Lengthwise In Half Then Crosswise Into 1/4-Inch Wide Strips. In A Large Ovenproof Skillet, Heat Oil Over Medium-High Heat.

Working In Batches, Stir Fry Beef For 1 To 2 Minutes Or Until Outside Surface Is Browned. Remove From Skillet With A Slotted Spoon; Set Aside.

To The Same Skillet, Add Mushrooms, Onion, Garlic, And Water. Cook And Stir For 3 To 4 Minutes, Or Until Onion Is Tender. Stir In Gravy, Frozen Peas And Carrots, And Thyme. Bring To A Boil; Remove From Heat. Stir In Browned Beef. If Skillet Is Not Ovenproof, Transfer To A 2-Quart Baking Dish. Arrange Biscuit Halves In A Ring On Top Of Beef Pie Mixture. Bake Beef Pot Pie At 400° For 12 To 14 Minutes, Or Until Biscuit Topping Is Golden Brown.