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Make-it-easy Beef Potpie

1 lb Boneless beef top sirloin steak, cut 3/4 inch thick
1 tb Vegetable oil
8 oz Small mushrooms, quartered
1 md Onion, sliced
1 Garlic clove, crushed
1 Jar beef gravy
1 10 oz package frozen peas and carrots
1/4 ts Dried thyme
1 Can (8oz) refrigerated
Crescent dinner rolls

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 directed 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.

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