1 lb boneless beef top sirloin
1 steak, cut 3/4 inch thick
1 tbsp vegetable oil
8 oz small mushrooms, quartered
1 medium onion, sliced
1 garlic clove, crushed
1 jar beef gravy
1 10 oz package frozen peas
1 and carrots
1/4 tsp dried thyme
1 can (8oz) refrigerated
1 crescent dinner rolls
A Recipe for
Make-It-Easy Beef Potpie
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
This Recipe for Make-It-Easy Beef Potpie is one of thousands in the Recipes-to-go Meat Cookbook.
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
If you enjoy this Make-It-Easy Beef Potpie Recipe - you should enjoy the recipe collections you can find on the websites below:
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
This is a recipe for Make-It-Easy Beef Potpie from the recipe cookbook of Recipes-to-go (Meat)
Never eat more than you can lift. |
| Miss Piggy |
Food Tip |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Preheat oven to 375 degrees. Trim fat from steak. Halve steak
lengthwise, then crosswise into 1/4 inch thick strips. In large
ovenproof skillet, heat oil over medium-high heat until hot. Add beef
in 2 batches and stir-fry 1 to 2 minutes, until outside surface is no
longer pink. Do not overcook. Remove from skillet with slotted spoon;
set aside. In same skillet, cook mushrooms, onion, garlic and 1/4 cup
water, stirring frequently, 3 minutes, until onion is tender. Stir in
gravy, vegetables and thyme. Bring to a boil; remove from heat. Stir
in reserved beef. Separate crescent rolls into 8 triangles. Starting
from wide ends, roll up halfway; arrange over beef mixture so pointed
ends are directted toward center. Bake 17 to 19 minutes, until
crescent rolls are deep golden brown. Can substitute a 9 inch square
baking pan for ovenproof skillet.
From Womens Day Meals in Minutes typed by jessann :)
Serves: 4
Make-It-Easy Beef Potpie Recipe brought to you by Recipes To-Go