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Title: Crescent Beef Pot Pies
Categories: Beef Casserole
Yield: 2 Servings
| 1 | tb | Oil |
| 1/2 | lb | Boneless beef sirloin steak -cut into 1/2" cubes |
| 1/2 | c | Chopped red onion |
| 1 | c | Purchased brown or beef gravy |
| 1 | tb | Cornstarch |
| 1/8 | ts | Pepper |
| 1 | tb | Ketchup |
| 3/4 | c | Frozen hash brown potatoes -southern-style |
| 1/2 | c | Frozen peas |
| 1/2 | c | Sliced carrots |
| 1 | cn | Crescent rolls; (4 oz.) |
| 1 | tb | Melted butter |
Heat oven to 375 degrees. Heat oil in medium skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain. In small bowl, combine gravy, cornstarch, pepper and ketchup; mix well. Add to beef in skillet. Stir in vegetables. Cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. Spoon mixture into 2 ungreased 10-oz. ovenproof custard cups or ramekins. Place filled cups in shallow baking pan. Remove dough from can in rolled section; do not unroll. Cut roll into 8 slices; cut each in half crosswise to make 16 pieces. Arrange 7 pieces, curved side up, around outside edge of hot mixture in each custard cup, pressing in slightly; place 1 piece in center of each. Brush with melted butter. Bake at 375 degrees for 15 to 20 minutes or until Pot pies are bubbly and rolls are deep golden brown. Makes 2 servings. Formatted by Lynn Thomas dcqp82a@prodigy. com. Source: Casseroles and Easy Skillet Meals by Pillsbury. Lynn's notes: Made this 9-29-97; cooked the meat, onion and carrots together and used Potatoes O'Brien for the hash browns. This was a delicious pot pie, easy to do and it looked nice.
Posted to MM-Recipes Digest V4 #6
Recipe by: Casseroles and Easy Skillet Meals
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